This was the final breakfast bread I made for the bake sale.
I opted not to use the nuts. I wanted to make sure I had options for those who either are allergic or just don’t like them.
The difference with this recipe and others I have made is the lemon juice. Mixing it with the banana prevents the fruit from becoming overly brown.
This gives the final bread some nice color.
The bread tastes like most other banana breads I have made. It’s banana bread plain and simple. Nothing fancy or special - just banana bread.
BANANA BREAD
1/2 Cup Butter
1 Cup Sugar
2 Eggs, Beaten
1 Cup Sieved Bananas
1 1/2 Tablespoons Sweet Milk
1 Teaspoon Lemon Juice
2 Cups Sifted Bread Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup Chopped Pecans or Walnuts (Optional)
Cream butter and sugar; add eggs. Add milk and lemon juice to bananas and then combine with sugar mixture. Add sifted flour, baking powder, salt and baking soda. Stir in the nuts. Stir only enough to blend. Spoon into a greased loaf pan. Bake in a 350 degree oven for 45 minutes.
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