What to do when you have very ripe bananas and can’t eat them all, make banana-nut bread. Quick loaf bread,(they call them quick because they are fast to make) are wonderful. Just mix all the ingredients in a bowl, pour into a loaf pan and bake. This can be frozen for up to two months. I like to slice and freeze in small packages so I can take a few slices out at a time to enjoy!
2 2/3 cup sifted flour
3 tsp baking power
1 tsp salt
1/4 teaspoon baking soda
1/2 cup butter
1 cup of sugar
2 medium-size ripe bananas, peeled and mashed ( about 1 cup)
3/4 cup pecans, finely chopped
2 teaspoon grated orange rind
1/2 cup dried cranberries
1. Grease a 9x5x3 inch loaf pan, line the bottom with wax paper; grease paper.
2. Sift flour, baking powder, salt, and baking soda into a medium bowl.
3. In a large bowl, cream butter with sugar, until fluffy. Beat in eggs, one at a time, until fluffy again.
4. Stir in flour mixture, alternately with mashed bananas; fold in pecans, orange rind, and cranberries. Pour into loaf pan.
5. Bake 325 F for 1 hour and 10 minutes*, or until golden, and a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen around edges with a knife; turn out onto rack; peel off waxed paper. Let cool completely. Wrap and store overnight.
* Depending on your oven this can be done in 1 hour and 10 minutes or 1 hour and 20 minutes. I have said before that I find ovens to bake differently. I always recommend the first time you make a recipe that you bake for less time and keep adding more time until done. This bread is moist, not dry. Add vanilla ice cream for a nice treat.