the best banana bread – in the world

Sunday afternoons in our home typically comprise of napping, lounging and cooking to our hearts’ content. Something about the laissez-faire atmosphere of Sundays lends itself very well to cooking.

A classic that nearly no Sunday goes without? Banana bread. And not just any banana bread – the best friggin’ banana bread in the world.

Let me tell you, the Better Homes and Garden 75th anniversary cookbook is one of the best wedding gifts we received (kudos to Auntie Shirley and Uncle Sean). You simply must try the banana bread recipe.

Every time the beeper goes off and we poke a fork in the BB, it’s always gooey. I’d recommend you give it another two minutes and take it right on out of the oven – there’s just something about warm, slightly gooey banana bread.

So there you have it. That’s my secret to a wonderful marriage and healthy hair. The Better Homes and Garden cookbook 🙂

Here’s the recipe, straight from www.bhg.com:

Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 eggs, beaten
• 1-1/2 cups mashed banana (5 medium)
• 1 cup sugar
• 1/2 cup cooking oil or melted butter or margarine
• 1/4 cup chopped walnuts
• 1 recipe Streusel-Nut Topping (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

Let me know how you enjoy the recipe! And if you don’t like it, bring it on over…