Recipe: Banana Bread is My Jam.

Warning: this is NOT a super healthy recipe.

But it IS super yummy!

(in small doses…)

I love this cookbook. I found it in an antique store here a few years ago and have been in love with it ever since. No, it’s not vegan, or organic, or gluten-free, or anything like that. It’s just a cookbook… that dates back to the 1890s. I love that it tells you how to cook every kind of meat there is, plus salads, sides, desserts, and everything’s from scratch. It’s awesome. And you can basically take all these old recipes and modify as needed.

I make this Banana Bread any time we’ve got bananas that are about to go bad. Since you need 3 really ripened (i.e. black) bananas, this is the best thing to do with them instead of chucking them in the trash (if you don’t compost). It takes about 5 minutes to prepare and then you toss it in the oven. An hour later… bam!

Fannie Farmer Cookbook

Banana Nut Bread

Mix in a Bowl:

3 ripe bananas, well mashed

2 eggs, beaten until light

Sift Together:

2 cups flour

3/4 cup sugar

1 teaspoon salt

1 teaspoon baking soda

Stir all that to the banana/egg mix

then add 1/2 cup nuts, coarsely chopped.

Stir well.

Put in buttered loaf pan (9x5in)

Bake

1 hour at 350 degrees.

I’m not a huge fan of nuts in my ish (ha!), so I leave them out. Make sure your oven is at the correct temperature w/ an oven thermometer. If it’s not, it gets really janky, really quickly! I also have two smaller loaf pans, instead of one big one. So I make two instead of one and have given one away so I don’t eat too much of this sugar/flour concoction by myself. It’s really good and I could easily eat the whole thing in one sitting.

Enjoy!