From Emily in the Gallery ~
These hot summer days have seemed to decrease the shelf life of the bananas in my home, we cant eat them fast enough! Or honestly, maybe we are just busy and forget about them… ill still blame the weather though.
Here is a great banana bread recipe we first shared with you back in 2010. I would suggest incorporating our Clay Coyote Baking Dish, Mixing Bowl & Salad Bowl in Shallow in any of our beautiful glazes. Enjoy!
Ella’s Banana Bread
3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)
Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.
Pour into baking dish. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.
You can make sour milk by adding a small amount of vinegar or baking soda to regular milk.
Loaves will release from pan more easily if bottom of pan is lined with wax paper
Pottery Featured in this Recipe: