For whatever reason, I have never liked raw bananas. My brothers and sisters would eat them with glee but the closest I would get is when mom would mash bananas, peanut butter and honey together for sandwiches. Until one winter in the early '60's she fried banana halves with a little brown sugar for breakfast and I discovered that I very much liked cooked bananas.
Some Vancouverites might remember the My Tan restaurant that was on Broadway in the '70's where they had the *best* deep fried bananas that I have ever had. Lay a scoop of vanilla ice cream up against those suckers and I was in heaven... Yom!
Anyway, I don't buy a lot of bananas except now and again when I get some for my roommate. Occasionally he forgets about them and they do not rise again in my consciousness until I become aware of the scent of ripe bananas wafting about the kitchen. In my world, there's only one thing to do with 'em. Yup ~ cook something with them.
And one of my favourite recipes...
(Banana hat courtesy of Ladies of Lallybroch *g*)
Invited a special friend...
And had Banana Bugs for a rainy afternoon snack! Yom! yom! yom!
Banana Bread
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 medium bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
Directions:
- Cream together butter and sugar.
- Add eggs, crushed bananas and nutmeg.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Pour into greased and floured loaf pan.
- Bake at 350 F for 60 minutes (About half that time for muffin-sized portions.)
- Keeps well, refrigerated. (Assuming they last that long!)
(Just as a side note: I used this recipe to bake in one of those cupcake/muffin pans that produce 24 mini's and found that baking for 20 minutes gave me the best results. They are excellent topped with a chocolate cream cheese icing. Yom!)
So cute, Mairghread! I bet your wee granddaughter loved those in the buggie shapes.
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