The other night I couldn’t sleep because of the neuropathy in my feet and legs. -Tingling, burning, twitching- As I was pacing the floor waiting for the meds to kick in, I spotted some ripe bananas.
I’ve been on a diet, so we all know where this is going.
At half past midnight I started putting together the first pan of banana nut bread I’d made in years.
Here’s the basic recipe:
1 1/2 cup granulated sugar
1 1/2 cup flour
1/2 Tsp baking soda
1/4 Tsp baking powder
2 large eggs -lightly beaten
3 very ripe bananas -large
1/2 cup chopped pecans
1/2 cup room temperature butter -one stick
1 Tsp vanilla
Cream together sugar, butter, and eggs. Sift the dry ingredients and add to the sugar mixture then add mashed bananas, chopped nuts, and vanilla. Pour into a greased loaf pan.
Bake at 350F for 45 to 60 minutes. Check on the bread after 30 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let it rest in the pan for about fifteen minutes then, turn it out on a wire rack and cover it with a dish towel to finish cooling.
–Finish cooling? We’re talking fresh hot banana bread. Cut it, cover it with butter and eat it.