Trying out and reviewing a banana bread recipe from a cookbook first published in 1912.
Ingredients:
2 Cups Flour (240g)
1/2 Teaspoon Baking Soda (2.5g)
1/2 Teaspoon Salt (3g)
1 Teaspoon Baking Powder (2.5g)
2/3 Cup Sugar (125g)
1 Cup Mashed Banana (About 2 Large Bananas)
3 Tablespoons Buttermilk (45ml)
2 Eggs
1/3 Cup Butter, Melted (80ml)
Directions:
1. In a large mixing bowl, sift the flour, baking soda, baking powder, salt, and sugar together. In another bowl, whisk together the mashed banana, milk, eggs, and butter. Add half of the banana mixture to the dry ingredients, and mix together. Add the remainder of the banana mixture and whisk or beat together until batter is smooth.
2. Grease an 8.5 x 4.5 x 2.5 inch loaf pan with butter. Pour batter into pan and smooth out top. Bake in a preheated oven at 375°F for 40 to 60 minutes.
| Makes 1 Loaf
| Fruit Bread Variations |
Apple Nut Bread: Substitute 1 cup shredded apple packed, 1/4 cup nuts, and 1/2 teaspoon nutmeg for 1 cup of fruit.
Pineapple Apricot Bread: Substitute 1/2 cup drained crushed pineapple, 1/2 cup ground, softened dried apricots, and 2 tablespoons pineapple juice for 1 cup fruit.
Prune Orange Bread: Substitute 2/3 cup ground soaked prunes, 1/3 cup ground orange, and 2 tablespoons orange juice for 1 cup fruit.
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