Just a quick note to post my banana bread recipe, in response to a discussion on the Women Who Sail (WWS) site. Thanks for your request, Linda!
I haven’t posted much here recently because Chris and I have swallowed the anchor (for now) and are working on our new house. Legacy is feeling a little neglected.
I don’t have a handy picture of banana bread, so rather than having a completely pictureless blog, I’ve included a picture of the yummy blackberry tart we made for dessert yesterday. One of the benefits of our current land-based existence is being able to pick blackberries from our yard. And, I do have to say that it’s pretty awesome to have a large kitchen, after 12 years of cruising!
OK, here’s the Banana Bread recipe from “A Cruising Cook’s Guide to Mexico”:
Banana Bread
Serves: 8
- 1 1/3 cups flour
- ¾ tsp. salt
- ½ tsp. baking soda
- ¼ tsp. baking powder
- 5 1/3 tbsp. butter
- 2/3 cup sugar
- 2 large eggs, lightly beaten
- 1 cup mashed very ripe bananas (about 2 bananas)
- ½ cup coarsely chopped walnuts or pecans
Preheat oven to 350°. Grease a 8 ½ x 4 ½ inch loaf pan. Whisk together flour, salt, baking soda, and baking powder. In a large bowl, beat the butter and sugar on high speed until lightened in color and texture, 2 to 3 minutes. Beat in the flour mixture until blended. Gradually beat in the eggs. Fold in the banana and nuts until just combined.
Scrape the batter into the loaf pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in pan for 5 to 10 minutes, then remove from pan and cool completely before slicing.
Enjoy! I’ll start posting regularly again soon, probably with more of an emphasis on Northwest foods.
Fair winds and following seas,
Heather, the Cruising Cook