My good husband is quite used to me cooking, baking . . . and messing up the kitchen.
I believe that I’ve mentioned many, many times that he really doesn’t care for sweets.
Yesterday, I made his favorite banana bread again – In his mind, it doesn’t fall in the category of Sweets.
Him: “Have you put this Banana Bread on your blog?”
Her: “Yes Honey.”
Him: “Well . . . you should do it again, because it deserves more recognition than some of those other things you make.”
Her: “But they’ve already seen it.”
Him: “That doesn’t matter . . . They need to know that it’s really good.”
So . . . just in case you didn’t believe me the first time . . . Here it is again.
It’s good. It’s very very very very good!
OUR FAVORITE BANANA NUT BREAD
*trust me . . . I’ve tried them all!
1/2 cup Crisco or Canola Oil
1 – 1/2 cups sugar
4 Tablespoons Buttermilk
1 Tablespoon Vanilla
4 large bananas, very ripe
2 cups all purpose flour
1 Teaspoon Baking Soda
1 – 1/2 cups of chopped walnuts (opt)
*If you don’t add nuts, add 2 additional Tablespoons of flour to compensate.
Cream the oil and sugar together. Next, mash the bananas and add to sugar and oil. Add buttermilk and eggs and vanilla to the sugar mixture. Mix the flour and soda together and add to the sugar/banana mixture. Stir in the chopped nuts. Pour into 2 large loaf pans sprayed with pam and dust lightly with flour. Bake at 375 degrees about 55 minutes or until done in the center, or bake about 45 minutes for smaller loaves. These freeze well.