Banana Tea Bread 2.0

Keith and Joyce

Yield: 1 loaf / 4 mini loaves / 12 muffins

Ingredients

• 2 cups All purpose flour
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 4 Large Bananas, very ripe
• 2 Eggs
• 1/2 cup Sugar
• 1/3 cup Melted Butter or Oil
• *1 tsp Vanilla
• *1Tbs Lemon juice
• *1 cup Walnuts chopped

(* = Keith's additions)

Instructions

Preheat oven: loaf - 350° / mini loaves - 375° / muffins - 425°

Bake time: loaf - 60 mins / mini loaves - 35 mins / muffins - 10-15 mins

1. Oil 9x5 loaf pan (or other pan of choice). Use a strip of parchment paper to hanging over long sides for easy removal from loaf pan.
2. Sift Flour, sugar, baking soda, baking powder and salt into a large bowl.
3. Beat eggs in a small bowl.
4. Mash bananas as smooth or lumpy as desired and stir in eggs, sugar, vanilla, lemon juice, and butter/oil.
5. Stir this wet mixture into dry ingredients just till moistened completely. Do not over mix. Add in walnuts.
6. Pour into a greased 9x5 loaf pan. Bake for about an hour. (tent with foil if the top gets too brown before done.) It’s done when the top is slightly firm and a wooden pick inserted deep inside the bread comes out clean or with a few crumbs (Instant thermometer reads 200°).
7. Cool for 5 mins in the pan. Turn out onto a wire rack to cool completely.
8. Wrap and store. Best next day.