National Banana Bread Day – Feb. 23

Happy National Banana Bread Day – February 23 & my grandfather’s birthday.  He would have been 96 years old today.

I made my bread peanut butter banana, but you could omit the peanut butter if you choose.

 

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter flavored Crisco or Earth Balance or your choice of non dairy “butter”

3/4 cup brown sugar

1 cup egg whites

3 ripe bananas

1/2 cup peanut butter (or choice of nut butter)

 

Preheat oven to 350*F; lightly grease a 9 inch x 5 inch loaf pan*.

 

Combine flour, baking soda and salt; set aside.  Cream butter and sugar; add in eggs, peanut butter and bananas until well blended; combine with flour mixture; stir just until moistened.

Pour batter into prepared pan.  Bake in oven for 60-65 minutes or until a knife or toothpick, inserted in center, comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

 

Notes:

  1.  you could mash the bananas – I just cut into about 1 inch pieces & they worked well – just make sure they are ripe & soft.
  2. * I baked my bread in my crock pot – on high for 4 hours.  It was a bit burn on the outside, so I’d suggest, if trying it this way, start checking at 3 hours & every 15-20 minutes thereafter until a knife or toothpick inserted in the center comes out clean.  Immediately remove insert from the crock pot & cool 15-20 minutes; remove bread & cool completely on wire rack.
  3. this can be frozen to be used at a later time; just defrost a few hours to overnight before using.
  4. great with coffee or tea (or hot chocolate, apple cider, etc)

 

 

 

pictures to follow.

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