The strange thing is I like the flavor of bananas, but the mushy texture grosses me out. That’s when banana bread enters the scene.
This is a great simple recipe for the bread. I adapted the original a touch by adding vanilla extract and scattering nuts over the top before baking, instead of combing them with the batter.
If you prefer, add ½ cup of chopped nuts and ¼ cup finely chopped apricots to the batter, and then a sprinkling of turbinado sugar over the top of the loaf before baking.
That just could be the way to go!
Here's the recipe...
Quick Banana Bread
Preheat oven to 350°.
Sift before measuring:
1¾ cups all-purpose flour
2¼ teaspoons baking powder
½ teaspoon salt
Blend until creamy:
⅓ cup shortening
⅔ cup sugar
¾ teaspoon grated lemon rind
1 beaten egg
1¼ cups ripe banana pulp (about 3 bananas)
Add the sifted ingredients in about 3 parts to the sugar mixture.
Beat the batter after each addition until smooth.
Place batter in a greased 9 x 5 x 3 inches loaf pan.
Scatter ½ cup chopped walnuts over top.
Bake the bread until brown on top and done in the center (poke with a toothpick; it should come out clean) for 50 to 55 minutes.
Let stand in pan for 10 minutes, turn out on wire rack.
Cool completely before slicing.