A moist banana nut bread

RECIPE FINDER

June 08, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Shari Tanner from St. Augustine, Fla., was looking for a simple, straightforward Banana Nut Bread recipe. Many readers sent in their tried-and-true recipes.

Beth Edelstein of Timonium thinks hers is "the world's best." She says that it has been exported to Costa Rica, where her daughter bakes it to supplement her teacher's salary. It is a good basic recipe that makes a moist, not too sweet, banana bread. It toasts and freezes well.

Recipe requests

Marie Allinson of Kingsville has lost her recipe for Cream of Crab Soup. It was made with crabmeat, cream of celery soup, hard-boiled egg, heavy cream and white pepper.

Jane Kreissle of Keene, N.H., is looking for a recipe for Hawaiian Chicken. It used cream of chicken soup, pineapple, almonds and chicken.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

Banana-Nut Bread

Makes 8 to 10 servings

1/2 cup butter or margarine

1 cup sugar

2 eggs

3 ripe bananas, mashed

2 1/2 cups flour

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped nuts, pecans or walnuts

granulated sugar for sprinkling (optional)

Cream butter and sugar. Add eggs and beat until mixture is light and fluffy. Add mashed bananas. Combine flour, nutmeg, baking soda, baking powder and salt; add to creamed mixture. Add chopped nuts. Mix well.

Spoon into greased and lightly floured 9-inch-by-5-inch- by-3-inch loaf pan. Sprinkle top with granulated sugar if desired.

Bake at 375 degrees for 45 minutes or until golden-brown and loaf tests done when a toothpick inserted in the middle comes out clean. Let rest in pan for 10 minutes before removing to cooling rack.

Per serving (based on 10 servings): 361 calories; 5 grams protein; 15 grams fat; 6 grams saturated fat; 54 grams carbohydrate; 3 grams fiber; 66 milligrams cholesterol; 370 milligrams sodium

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