Grandma Hazel’s Easy-As-Pie Banana Bread
November 6, 2007 | Filed Under Baking, Banana Bread, Bread, Cookies, Donation, Drop in & Decorate | 24 Comments
Yes. I’m still baking breads and still having fun. 
Here’s another recipe I liked in Ruth’s cookbook Every Kitchen Tells Its Stories. This banana bread recipe is from her Grandmother. She’s right it’s so easy to make. The ingredients were readily available and it didn’t take long to put them together and bake. Within a short time, I had a tasty banana bread set on the stove top, waiting to cool. It didn’t last long — perhaps a day and a half. Then it was all gone.
Paz
Every Kitchen Tells its Stories
Ingredients:
3 very ripe bananas (Joanna uses 4)
2 tbsp soft butter
1 cup sugar
1½ cups flour
1 tsp baking soda
1 cup chocolate chips and /or coarsely chopped nuts – pecans or walnuts work well (optional
1. Preheat oven to 375°F/190°C.
2. Mash bananas in a bowl and add the rest of the ingredients. Stir until blended. It seems as if there is not enough liquid but don’t be fooled. The very ripe bananas add all the moisture needed. Mix the ingredients together with a fork for 2-3 minutes. That’s all you need to create the batter.
3. Pour into greased 9”x5” loaf pan and bake for 45 minutes or until toothpick comes out dry (unless of course you hit a chocolate chip).
4. Cool for 10 minutes on a cake rack before removing from pan.
5. To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of the oven.
For more info, go here.
