Banana are cultivated and eaten worldwide so no one culture can really claim it as a native food. Besides being wildy popular, sweet and healthy; bananas are a versatile fruit that can be eaten as is, crushed, baked, cooked, fried, churned… you the the idea. With bananas, the possibilites are endless.
One of my favourite ways to prepare ripe bananas is to bake banana breads. I never get tired of inhaling the scent of baking bananas melded with cinnamon and vanilla wafting through the house. A warm slice of fresh baked banana bread with a hot cup of coffee or tea is the perfect way to savor a lazy weekend morning. Keep reading for the recipe:
3 large eggs
1 tsp salt
1 tsp grated orange peel
2 medium/ large overripe bananas
4 ozs. Vegetable oil or 6 ozs. Margarine or butter
3\4 C. sugar (brown sugar gives darker color, richer flavor)
1 C. Flour
1tbsp baking powder
Whisk eggs 2 minutes. add salt, cinnamon, nutmeg, and orange peel. Whisk until mixed in. add bananas and mix until full blended and bananas are crushed. Beat in oil and sugar. Add flour while mixing. Add baking powder and cornmeal. Mix until blended. Pour into nonstick baking pan and bake for 30 to 40 minutes. Until toothpick inserted in center comes out clean. Cool on rack for 30 minutes before cutting.
For variety: line the loaf pan with fresh slices of an apple, peach or strawberries before pouring batter.
To make a healthier version substitute whole wheat flour in place of all purpose flour.