When I was younger we would spend part of each summer at the cottage, and Saturday mornings were reserved for the “market”. For a couple of years my aunt & nana had a table and sold crafts, and we tagged along with our crafts. We got to know the other vendors and local cottagers. I believe it was at the market where we met the Hilborn family. We also met Dick Marshall from Valley Haven Farm he sold eggs, chicken’s, baked goods and my favourite jam. This recipe for Banana Bread belongs to him (which I have altered slightly) it is from the one cookbook I own called the “Carling Market Cookbook”. Banana Bread or Be-nana bread as the kids call it is a house favourite.
1 3/4 cup all-purpose flour
2 1/4 tspns baking powder
1/2 tspn salt
1/3 cup butter or coconut oil (I use coconut oil because we have a dairy allergy in the house)
2/3 cup brown sugar
2-3 crushed ripe bananas
Often I add a 1/2 cup of two of the following to the mixture, chocolate chips, walnuts, sun flower seeds, raisins, or dried cranberries. Sometimes I top with dried banana chips, it just depends on what is in the pantry.
Blend until creamy the butter (or coconut oil) and sugar. Beat into the butter mixture 2 eggs and the ripe bananas. Mix flour, salt & baking powder in a separate bowl and add to the wet mixture in three parts mixing throughly. Add in the optional ingredients. Grease a 8 1/2″ x 4 1/2″ loaf pan. Pour batter into prepared loaf pan. Bake one hour at 350 degrees or until done. Cool before slicing.
Keep baking, crafting and creating.
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