The Best Banana Bread You’ll Ever Eat

This recipe is my favourite for Banana Bread.  I usually make a couple of loaves at a time and they never last long.  It is so incredibly moist and delicious.

I take any bananas that are starting to get too ripe and throw them in the freezer for Banana Bread.  If you take them out ahead of time, you can just cut the end off and squeeze out the banana like a sausage out of its casing.  The riper the bananas, the sweeter, more moist bread you will have.

Ingredients:

2 cups All Purpose Flour

1 tsp baking soda

1 tsp salt

3 ripe bananas

1 cup Miracle Whip salad dressing

3/4 cup granulated sugar

Brown sugar – for topping.

Directions:

Preheat oven to 325 degrees.  Grease loaf pan.  In a large bowl, combine the first three ingredients.  No need to sift.  In a smaller bowl, combine bananas, Miracle Whip and granulated sugar.  Mix well.

Make a well in the dry ingredients and add the wet ingredients to them.  Mix until incorporated, but don’t overdo it.  It’s okay if there are a few spots of flour that hasn’t been mixed in yet.

Pour into the prepared loaf pan and sprinkle brown sugar on the top to cover.  Bake for 50 minutes to an hour.  The top will be lightly browned and a skewer should come out clean.

Remove from oven and run a knife around the edges of the pan.  Allow to cool slightly and remove from pan.  Will keep well wrapped in plastic wrap or stored in an airtight container.

Enjoy, it’s a good one.

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Tea Loaf

I adore this recipe.  I believe it’s called Tea Loaf because of the tea in the recipe, but it is also wonderful to enjoy with a cup of tea.  I often like to have a loaf of some kind handy for breakfast, lunches, or a snack at any time.  This one is definitely one of my favourites.  I got the recipe from Anna Olsen, on Food Network Canada.  She has amazing desserts and all kinds of recipes.  This does not disappoint.  It’s a great choice for anyone with allergies to eggs, as there are none in this loaf.   It’s incredibly moist and delicious served alone or with a spread.

Ingredients:

2 cups + 2 tbsp hot brewed earl grey tea

1 cup rasins

2 1/2 cups flour

1 cup sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp black pepper

1/2 cup butter

6 tbsp icing sugar, sifted

Directions:

Preheat oven to 350 degrees.  Pour 2 cups hot Earl Grey tea over raisins and set aside to soak.

In medium bowl, sift together flour, sugar, baking powder, salt and spices.  Cut in butter until blended thoroughly.  Add tea with raisins and stir till smooth.  Pour into loaf pan and bake for 50-60 minutes, until tester comes out clean.

Allow to cool for 10 minutes, then remove from loaf pan.  Stir together remaining tea with icing sugar and brush over loaf.

This loaf will keep for probably up to a week if kept wrapped tightly or in an airtight container.

Enjoy!