Monday, September 14, 2009

Banana Bread

When you think of banana bread, you think of old-timey home-baked goodness. It's moist, sweet, and comforting, especially when it's hot out of the oven. This is a great way to use up your extra leftover bananas as they get really speckled and soft. That's when they're perfect for baking! Try this recipe the next time you want to make your whole house smell heavenly.
You'll love it!

1 c. sugar
1/2 c. oil
2 eggs, beaten
3 ripe bananas, mashed
1 tsp. pure vanilla extract
1 tsp. pure rum extract
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. milk
1 c. pecans or walnuts (optional)

Heat oven to 350F.
Cream sugar and oil. Add eggs and mashed bananas. Add extracts. Sift together dry ingredients and add alternately with the milk. Blend well. Stir in nuts or any extras (if using). Pour into greased 9x5x2 loaf pan. Bake about 40 minutes or until an inserted toothpick comes out clean.

The rum extract is a really important ingredient here. Don't forget it! And if you can't find rum extract, brandy extract will work just as nicely.
This recipe doubles easily and the baked loaves freeze really well.
Why not make two and freeze one?
Also, feel free to add any extras you like, such as chocolate chips, chopped nuts, peanut butter chips, or fresh blueberries.

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