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Any experienced baker knows that when bananas turn brown, you don't throw them away - you make banana bread! Sweet and satisfying, this breakfast (or snack or dessert) food is one of the most beloved recipes in many families. Baking a loaf of banana bread is the perfect way to stave off chilly days and enjoy a special breakfast treat all week long.
Try this easy recipe adapted from the Fanny Farmer Cookbook, made with less sugar than many other recipes - perfect for diabetics! The optional walnuts give the loaf some omega-3 oomph for even more healthful benefits.
The Best Banana Bread
Ingredients for one loaf
3 ripe (or overripe) bananas
2 cups flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts (optional)
Grease a 9-inch by 5-inch loaf pan, and preheat the oven to 350 degrees.
In a large mixing bowl, mash the bananas and beat in the eggs. Sift in the flour, sugar, salt and baking soda, and stir well. Pour the batter into your prepared pan, and then bake for about 45 minutes.
When the timer goes off, jiggle the pan to see if the center moves. If so, bake for another 10 minutes. A fork or toothpick inserted into the sides of the loaf should come out clean, but one stuck down the middle should have some crumbly batter on it - keeping the middle slightly undercooked ensures moisture throughout the loaf.