This banana bread (topped with brown sugar and walnuts) is another ultra-easy baked goody that I've loved for as long as I can remember (though this is admittedly a version of it that I got from a friend who was in weight-watchers--but this is so rich that you'd never know that it was good for you!) I've also added the berries and the nuts (omit them, of course, if you dislike 'em.) It's a great way to get some fruit into kids. This also makes great muffins. (Just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)Enough talking, let's bake!
Dry Bowl:
2 cups flour
1 tsp baking soda (get out any lumps)
2 tsp baking powder
1 pinch salt
Wet Bowl:
3 RIPE bananas mashed (I put over-ripe bananas in the freezer, mash 'em & let 'em sit 'til they are room-temperature.)
1 cup mayonnaise (light)
1 tsp real vanilla (V.E.)
1 cup sugar
1 splash of milk
Optional:
1/2 cup V.E. Cherries and Berries (there are blueberries & cranberries in there too!) :0P
1/2 a cup walnuts/pecans/your fave
1. Preheat oven to 350 degrees. Butter and flour a loaf pan.
2. In a good-sized bowl, mash ripe bananas; add sugar and mayo.
3. In another good-sized bowl, mix with a fork (or sift) dry ingredients (flour baking soda & baking powder, and pinch o' salt.
4. Add dry to wet in parts, add splash of milk, and mix well. Mix in the berries and cherries & the nuts if you're adding these. Save a few nuts for the top if you like.
5. Pour into prepared loaf pan & bake (in your 35o degree preheated oven) until a tooth pick stuck in the center comes out clean.
If you'd like your banana bread extra-moist, cover after it cools slightly (on a cake plate or with a tea-towel.) If it's been over-baked and is a wee bit dry--who me? overcook sumthin???--just put it in a plastic baggy.
Enjoy! :0)
Mel
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