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When I was a kid back in Farmington, Michigan, I copied this recipe from a cookbook in the school library. The book was called “Cook-In” as far as my records indicate. I have looked for that cookbook high and low my whole life and even now, with the internet, to no avail.

We moved from Michigan to Ohio when I was in the middle of 4th Grade, so that is a lot of years that I’ve made this bread because, now, as you know, I’m in the 107th Grade. God am I smart!

Here’s the recipe:

2C flour (I use half white, half whole wheat, to make it a bit more wholesome)
2 tsp baking powder
1 tsp baking soda
1/2 C unsalted butter (1 stick)
1 C sugar (I use less–3/4 C)
2 large eggs, well beaten
1 C ripe, mashed bananas (2-3)
1/2 C crunchy peanut butter (I use more–3/4 C+)

Remove butter and eggs from fridge 1 hour before using
Grease a 9″x 5″x 4″ loaf pan
Preheat oven to 350 degrees

Sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar, adding sugar gradually. Add egg and blend well. Add bananas and peanut butter.
Add dry ingredients to wet in 2 or 3 mixes.
Pour batter into prepared loaf pan. Bake appx 45 minutes (it is such a moist bread that it will take more like an hour, my pets). Test for doneness until toothpick comes out dry from the center of loaf.

EAT WITH BUTTER, WARM, IF YOU KNOW WHAT’S GOOD FOR YOU! DEELICIOUS! But it is very crumbly so exhibit caution when toasting in a traditional toaster…

Note: I never make a single batch of this, but rather double or triple the recipe so I can freeze it for future munchin’ (remember I don’t care much for baking, so I like to maximize my labor if I bake at all). Makes a great breakfast bread.

Other info:

I am not a fan of a traditional banana nut bread. I don’t like an overwhelming banana flavor. I also don’t like walnuts (though they are very good for you) and walnuts are the nuts one finds in most banana breads.

The other recipe I make is from Molly Katzen’s Moosewood Cookbook. The ORIGINAL edition is the one I love. Her banana nut bread recipe is CRAZY! It has everything in it but heroin–strong brewed coffee, grated orange rind, sesame seeds to line the baking pans. I also make it with half whole wheat/half white flour and you’d think an old hippie like Katzen would have that in her book, but she doesn’t. I use almonds as the nuts for that bread and I don’t add in evil overpowering nutmeg, but you could, ’cause it’s as expensive as heroin.

Molly Katzen’s recipe makes an amazing banana nut bread and does not taste overwhelmingly like bananas.

Now? GO BAKE!

I like how the banana up there is sort of reclining and showing itself off. Not really phallic, but sexy nonetheless.

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