Bananas are typically eaten in banana splits or banana cream pies, but when you have a banana that is too ripe to eat whole, it's time to take advantage of its natural sweetness and turn it into banana bread. This recipe for Banana Bread with Nature's Garden Hazelnuts will not only be easy on your wallet, but also delicious!
- ½ cup of margarine or butter, softened at room temperature
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cups well mashed banana (about two medium bananas)
- beaten egg (or equivalent in a commercial egg replacer such as Ener-G Egg Replacer)
- ⅔ cups all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
Toppings and Fillings:
Preheat oven to 350 degrees. Grease bottom only of an 81/² x 11 inch loaf pan with margarine or butter. In a large bowl, combine margarine or butter, sugar and salt; beat until light and fluffy. Add banana and egg; mix well. In another bowl, combine flour, baking powder and baking soda; gradually add to banana mixture, mixing well after each addition. Pour batter into prepared loaf pan. Bake for 50 minutes or until a wooden pick inserted near center comes out clean (cover with foil the last 15 minutes of baking to prevent excessive browning). Cool on wire rack before slicing.
If desired, sprinkle top of bread with finely chopped Nature's Garden Roasted Hazelnuts before serving.