I wanted to write this article today in honor of my mother. She was a wonderful person not to mention a fabulous cook; she learned to cook when it was actually taught by your mother. She probably could cook most anything and it would be a delight to eat. Well, who doesn't think that about their mother, unless of course you are a sociopath?

There are a lot of people looking for a recipe for moist banana bread, so here ya go:

Sift 2 cups of bread flower in a large mixing bowl
Add 1/2 teaspoon of baking powder
1/2 teaspoon of soda
1/4 teaspoon of salt (I use Sea Salt)

In a separate bowl:
Add 3/4 cup of sugar (you could use natural sugar)
1/4 cup of butter (do not substitute)
Beat this until creamy then stir in 1 egg and stir until fully mixed, then you add 3/4 cup of mashed bananas (probably 2 bananas) and beat until creamy.

Now pour the creamy banana mixture into the large flour mixture along with 3 tablespoons of buttermilk or 1/2 and 1/2 cream and stir the mixture until creamy (you can add walnuts, pecans or dried dates or other fruit) Jazz it up as you imagination will allow and preheat oven to 350 degrees, pour ingredients into a greased 8 x 4 pan and cook for approximately 1 hour. What I do is put timer to 50 minutes and check to see if done and then check about 2 more times (5 minute intervals) until done. Top of loaf should be slightly browned, not burnt.

If you think it is done, take out of oven and take a wooden toothpick and stick it into top of loaf, when you pull it out it will be clean. If the bread is not cooked enough the toothpick will have batter on it.

Well there ya go a favorite of mine, when I was a kid. The Banana loaf should be very tasty and moist. I used to like to slice it medium thin and then toast it all most burnt and of course drown it with butter and devour. MMMGood.

F. Allen Putt
July 3, 2008

Source: http://www.successfulcookingfroma-z.com

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