2007-08-31T13:59:05Z 4.9 36 50 2007-08-31T13:59:05Z false 33363 0 A classic Banana Bread recipe that produces a moist and delicious bread. Bananas can be frozen for up to six months. You can wrap bananas in clingfilm, still in their skins and use later to make breads, pies, cakes etc. It is normal for the peel to darken and the texture to change. 0 2702 5637 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 egg 1 cup mashed bananas (3 medium) 3/4 cup sugar 1/4 cup cooking oil 1 teaspoon finely shredded lemon peel (optional) 1/2 cup chopped walnuts or pecans 1 Banana-Bread-Recipe-2 1 Grease the bottom and 1/2 inch up the sides of an 8 x 4 x 2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon salt. Make a well in the center of dry mixture; set aside. In another bowl combine the egg, bananas, sugar, cooking oil, and, if desired, lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts. Spoon batter into the prepared pan. Bake in a 350 degree F oven for 50 to 55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. 15 16 3 6 2010-03-11T22:21:29Z