- 3 ripe bananas, mashed (about 1 cup)
- 1 cup sugar
- 1/4 cup melted margarine or corn oil
- grated peel of one orange (optional)
- 3/4 cup orange juice
- 1/2 teaspoon salt
- 3 teaspoons baking powder(1
tablespoon)
- 2-1/2 cups unbleached white flour or
whole wheat flour
- 1 cup chopped nuts (optional)
Use a whisk to mash the bananas in a big
bowl. A fork would work too, but a whisk is
my favorite. Try to get out most of the
banana lumps. Add the sugar and margarine or
oil. Mix every thing together until it is
smooth and satiny.
Next, shred the orange peel with a cheese
grater. Try to get mostly the orange colored
peel and not too much of the white or cream
colored part. The orange part, or zest, is
very tasty, but the white part, or pith, is
bitter. Put the orange peel into the bowl
with the banana mixture. Squeeze the orange
into a measuring cup. Add additional juice
or water or milk to make up 3/4-cup. Pour
this in with the banana mixture. Beat the
batter until it is good and smooth. Next add
the salt and baking powder. Mix them in and
then add the flour. You may need to use a
big spoon to mix the flour in, because the
batter may be kind of stiff by now. Add a
little more water or milk if you think you
need it. Trust your own eye. Finally stir in
the nuts if you're using them.
Turn the batter into a well oiled 9" by 5"
loaf pan, or two 8" by 4" loaf pans. Bake at
350° for a whole hour. If you are using the
smaller loaf pans, check it after 45
minutes. It cooks a little faster in the
smaller pans. The loaf should be brown,
crusty and fragrant when it is done. If you
aren't sure, then jab a clean margarine
knife down into the center of it. If the
knife comes out clean, it is done. Remove
from the pan(s) and cool.
To store it, double wrap it, first in
plastic wrap, and then in tin foil. It
freezes very well and makes a nice gift for
unexpected guests.
This is my best recipe for banana bread. The
citrus flavor adds a dimension that raises
this recipe from ordinary to extraordinary.
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