John Kuthe wrote:

>Yeah, I was eating a piece the other
> evening when reading this thread and
> forgot I've put a lot of my recipes on my
> computer. I put some pitted whole
> cherries and pecans in this batch cause
> I had them left over from Christmas
> Candy:

>Banana Bread: Makes 2 loaf pans.

<snipped for length>

That sounds good, John! Did you use whole candied cherries in it? I bet
they and the pecans made a good addition? I've made it with spice
before, but I think I prefer it without.

Our one granddaughter, that just move into her very 1st apartment,
E-mailed me for my banana bread recipe last night. When she was going to
Boise State, I would often make her a loaf and send and she'd share with
the others in the dorm. They couldn't wait for it to get there!

Over the years, I have tried many recipes, but this is probably my most
favorite of all, and is so moist and wonderful.

Banana Bread

3 VERY ripe bananas - medium to large
3/4 cup granulated sugar
pinch salt
1 egg, beaten
1/2 cup butter, melted
1 tbsp. water
1 tsp. baking soda
1 tsp. vanilla extract
2 cups flour
chopped nuts (optional)

Mash bananas well with a fork, so are no big lumps. In a mixing bowl,
beat egg; add mashed bananas, sugar and salt and mix well. Add melted
butter and vanilla and mix in. Dissolve baking soda in the 1 tbsp. water
and stir into mixture. Add flour and mix well (I use low speed of
electric mixer). If adding nuts, stir in. Put batter into well
greased/floured 9 x 5" loaf pan. Bake about 55 minutes at 350º, or
until tests done, when stick a sharp small knife down through the middle
and it comes out clean. Immediately remove bread from pan to a wire rack
to cool.
NOTE: I never add the nuts, if making it for the grandkids, as they
don't like nuts of any kind. Also the blacker the bananas are on the
outside, the better the flavor.

Judy