Anna Sultana’s Banana Bread

Decisions, decisions, decisions….

Every so often there’s a bulk sale that makes one wonder.

If it’s something you can toss in the freezer, like frozen fish, no problem.

But then there’s the problem of fresh produce, like bananas.

Okay, when bananas start getting brown and mushy, you can peel them, toss them in a freezer container, mash them and freeze for later baking.

But they do tend to get a rather nasty look.

Another option is to bake some Banana Bread… now.

No yeast is involved.

It makes a nice easy dessert, and it’s healthier than cake.

                        Banana Bread

Makes 2 loaves 

Grease well 2 9x5x3-inch loaf pans.

Sift together

4 Cups flour

1/4 teaspoon salt

2 teaspoons baking soda

Peel and place in a medium bowl

6 large very ripe bananas

Mash well.

Preheat oven to 350º

Combine in a large bowl

1 Cup margarine or 6 ounces oil

2 Cups packed brown sugar

Beat together until fluffy.

Add, one at a time, beating after each addition

4 eggs 

Add the mashed bananas and the sifted dry ingredients

(3 banana, 2 dry additions)

Stir in

1 Cup raisins

1/2 Cup chopped walnuts or pecans

Place the mixture in 2 prepared pans.

Bake for 1 hour and 20 minutes.

Remove from oven.

Let cool 5 minutes and remove from pans.

Oh, if your carrots are looking sad, why not make a Carrot Loaf?