This holiday season is strange. My travel schedule will take me away on Thanksgiving, then over Christmas we’ll be in South Korea. So, even though it breaks my rule of “No Christmas music until after the Thanksgiving meal,” I’m listening to Josh Groban’s “Noel” and the Carpenter’s “Christmas Portrait.” Now that I’m in holiday mood, time for some baking!
There’s a first for everything, and this is the first time I’ve attempted banana bread. With a bunch of overripe bananas on the counter, it’s the perfect time to try my hand.
The recipe comes from Extending the Table (Herald Press, 1991), an old Mennonite cookbook that we acquired when we lived in West Africa (see cover in photo).
Makes 1 loaf
350 F / 180 C
Cream together: 1/2 c. margarine (125 ml), 1/2 c. sugar (125 ml), 1 t. vanilla (5 ml), and 1 egg, well beaten
Sift together: 2 c. flour (500 ml), 1 T. baking powder (15 ml), 1/2 t. ground nutmeg (2 ml), and a pinch of salt
Add to creamed mixture alternately, with: 3 ripe medium bananas, mashed (about 1 c./250 ml)
Add: 1/4 c. nuts, chopped (50 ml), and 1/4 c. raisins (ml)
Turn into greased 9 inch loaf pan (2 L). Bake 55 min. in preheated oven at 350 F (180 C) until golden brown.