When I look through this blog, much like looking through a cookbook, I see a lot of banana bread recipes. I think that most bakers bake banana bread, particularly different flavors of banana bread to offer variety.
And to use up the bananas that are so sweet and fragrant yet too soft for anything but baking or a smoothie. At the current time, we are not big on smoothies, but I think as retirement comes closer that might change. Until the time smoothies are on the top of our breakfast agenda, it will be different flavors of banana bread.
This one is really quite lovely. Banana Bread with a lovely warm lime accent. I think you will like it as much as we do. If you are searching for something a little more dessert than plain banana bread, whip up a bit of honey butter and offer a small bowl on the side of the serving plate. That should up the stakes, to dessert status.
Banana Bread with Lime
by the seat of my pants
2 c flour - we use whole wheat pastry flour
1 t baking soda
1 t salt
1 lime, zest, and juice
2 very ripe bananas, mashed
1/3 c sugar
1/3 c brown sugar
1/3 c oil
Combine the dry ingredients in a large bowl, whisk to incorporate. Make a well in the center of the bowl, add remaining ingredients to the center.
Beat eggs and combine everything into a solid mass leaving no dry spots or wet streaks. Turn into a prepared 9X5 loaf pan, or equivalent*.
Bake 35-45 minutes or until done in your oven. Let cool 5 minutes in the pan, loosen edges, turn out, cool completely.
Note: we use a Danish loaf pan, 12 1/2 X 4 1/2. The perfect size for a smaller family. Cut the loaf in half and freeze half for future meals.
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