Banana Bread

Bananas ... they are great to have on hand for a quick (and healthy) snack, but they go bad so quickly!  And you know Mom, she likes them on the "under ripe" ride. Yes, you can freeze them for smoothies, but even better? Banana bread!

It's another Westra classic!

These quick breads don't use as much flour as regular bread, so they are a little easier to sub in Gluten-Free flour for those Celiacs in the family!


INGREDIENTS~

1/3 Cup Milk

1 tsp Lemon Juice

1/2 Cup Butter or Margarine

1 Cup Sugar

2 Eggs

1 Cup Mashed Banana

1 tsp Baking Soda

1/2 tsp Salt

2 Cups Flour

1/2 Cup Chopped Walnuts (optional)

Raw Sugar (for topping)

Combine the milk and lemon juice and set them aside (the milk will curdle). Cream the butter and sugar together. Add the eggs, mashed banana and milk. Add the dry ingredients and mix until blended. Pour into a greased loaf pan. Sprinkle raw sugar across the top. Bake at 350 degrees for 60-70 minutes. Also makes great banana muffins (bake for about 15 minutes).

The raw sugar topping is a Blackham addition, but it really adds to both the appearance and the taste (and the calories of course, but if you're eating this, you're probably not TOO concerned with the extra calories, as this is NOT a low cal dish to start with).