Our Daily Bread: Banana Bread

Baking is one of my favorite things, and baking for someone gives it a wonderful sense of purpose. My husband, for instance, loves banana bread! Whenever he requests it for a weekday breakfast, or I have the chance to surprise him, I naturally think of him while I prepare the loaf. He has even told me that he feels loved when I make it for him…not because of the banana bread itself, but precisely because he knows I made it for him. What a higher purpose baking now takes on for me! It is a chance to love others.

I can only imagine the joy and delight that consumed Our Blessed Mother’s heart as she prepared meals for Jesus and St. Joseph. By the labor of her hands she was feeding, nourishing, and loving no less than God Himself!

We hope you enjoy this banana bread recipe from the Better Homes and Gardens cook book as much as my family does!

Banana Bread
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 ½ cups mashed bananas
1 cup sugar
½ cup melted butter
¼ cup chopped walnuts (I usually add up to ¾ of a cup to use for a heartier breakfast)

1. Preheat oven to 350. Grease the bottoms and side of one 9x5x3 inch loaf pan; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine eggs, bananas, sugar and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake 55-60 minutes or until a wooden toothpick inserted near center comes out clean. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent over-browning.)