On Jan 15, 9:31*am, (Judy Haffner) wrote:
> 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

Chocolate chips are a good addition also...