Birchwood Banana Bread
Is there anything better than coming in the Dining Hall for breakfast and finding a freshly baked loaf of homemade banana bread waiting for you? Yummmmmy!
The recipe we use at camp was derived from a time-honored favorite in the Better Homes & Gardens cookbook.
Of course at camp, we bake 12-24 loaves at ONE time which is a lot of work! But since this is just for one loaf, you can whip this up in no time – you don’t even need a mixer! Give it a try - your family with LOOOOVE you for it!
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. Preheat oven to 350 degrees F. Grease one 9x5x3-inch bread pan and set aside.
2. In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Peel the bananas (the riper the better) and put them in a large bowl. Mash the bananas using an actual banana masher (also used to make mashed potatoes the super old-fashioned way), a fork, or like we used here - a pastry blender (which looks like a half-circle wire whisk type thing with a handle).
4. Add in the eggs, oil, and sugar. Mix together.
5. Add the dry ingredients to the banana mixture. Stir JUST until the dry ingredients are moist (mixing too much makes your bread stiff). If the batter is lumpy don’t worry!
6. Spoon the batter into the pan.
Bake for 55 to 60 minutes 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 the pan on a wire rack for 10 minutes. Remove from the pan. Cool a little before slicing and then get ready – anyone with a nose has already smelled this baking and will want some. Serve with real butter for those who like it that way.