Hello, my name is Leslie and I am a quick bread addict. Pumpkin bread, banana bread, blueberry bread—I am helpless against them all. As soon as I pop a loaf out of the pan it starts calling to me. Every time I pass by the kitchen, I steal a slice.
This is a recipe for one of my comfort foods: banana tea bread. For under a $1.50 you can make 2 loaves of delicious sweet, moist bread. The perfect accompaniment to a hot mug of tea or coffee.
Banana Tea Bread
Yield: 2 Loaves
- 2½ Cups AP Flour
- 1 Cup Sugar
- 3½ Teas Baking Powder
- 3 Tbls Vegetable Oil
- ¾ Cup Milk
- 1 Egg
- 1 Cup chopped Walnuts or Almonds (optional)
- 1½ Mashed Ripened Banana
Prep: Pre-heat oven to 350°. Grease and flour two 8½ x 4½ x 2½ loaf pans.
(Tip: I always prefer aluminum pans. Non-stick pans get super-heated and tend to burn whatever you cook in them).
Mix: In a large bowl mix all dry ingredients. Then, in a small bowl, mix milk, oil, and egg. Pour wet mixture into the dry, add mashed banana (and nuts). Beat with wooden spoon for half minute until mixture is thoroughly combined. Evenly distribute the mixture between the two loaf pans and bake in the oven for 55 mins or until you can insert a toothpick into the center of the loaf and it comes out clean.
Serve: You can serve the bread warm or at room temp. I prefer it reheated in the oven with butter and a hot cup of tea.
Storage: When the loaves are done let them cool. Store at room temperature. You can freeze the bread for up to 3 months. If you are going to freeze the bread wrap it in saran wrap, then foil and then put it in a plastic bag. When time comes and you want to serve it, take it out of the freezer, put it on a plate unwrapped and cover with fresh saran.
