Winter is in full swing and I am trying to enjoy the little sun that we have had this winter. It snows almost every day here. I live right by Georgian Bay. The snow is pile almost 8 feet and I have a little ski hill right outside my front door. We have a few ice storms and they are very dangerous and I was trapped for a few days- I could not even get out my front door. I fell on ice Christmas Day and I my knee still hurts.
Banana Bread is a farmhouse favourite. I make this every few weeks with my overly –ripe bananas. This is a very easy recipe and the results are delicious. Feel free to add up to a cup of cranberries, blueberries, chocolate chips or nuts.
FARMHOUSE BANANA BREAD
3 very ripe bananas, peeled
1/2 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup granulated white sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon PURE vanilla extract
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)