James 1:17 Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.
Psalms 103:2 Bless the Lord, O my soul, and forget not all his benefits:
Psalms 68:19 Blessed be the Lord, who daily loadeth us with benefits, even the God of our salvation. Selah.
This recipe is so good and easy to make as well. I save all my over ripe bananas and freeze them in jars. So when I am in the mood to make banana bread, I have them on hand. We eat lots of bananas to get the potassium our bodies need, since the doctor told me my potassium level was low due to medication I have been taking. I would rather eat foods that have it naturally than to take supplements.
I found this recipe in the New Better Homes and Garden Cook Book. I have changed the recipe slightly to suit our taste.
Ingredients Needed: (you can double this recipe, as I did, if you would like the amount of bread I made)
2 cups of flour
1 1/2 teaspoons baking powder
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/8 teaspoon ground nutmeg
2 eggs (beaten)
5 medium bananas mashed
1/2 cup of margarine, butter or oil (I used oil)
1 cup of sugar
3/4 cup of chopped walnuts
1/3 cup of brown sugar
4 Tablespoons of flour
2 Tablespoons of butter
1/2 cup of chopped walnuts
We really like the strudel so if I double the bread recipe, I triple the Strudel-Nut Topping.
Instructions: Mix the first 6 ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg)and make a well in the center of it.
Put your oil,bananas, eggs and sugar in blender and blend until smooth.
Pour liquid mixture into the well of your flour mixture and mix until smooth.
Fold in the nuts and blend well.
Combine 1/3 cup of brown sugar and 4 Tablespoons of flour. Use a pastry blender and cut in 2 Tablespoons of butter until the mixture is crumbly. Stir in 1/2 cup of chopped walnuts.
Spay pans with cooking spray.If you are using mini pans, put 1/2 cup of mixture in each pan, Sprinkle the Streusel- Nut topping on top.
Bake in a preheated oven at 350 degrees for 40 minutes for mini-loaves, 50 minutes to an hour for a regular size loaf pan. Touch to the top to make sure it springs back, if it doesn't bake a little longer. The loaves should be golden brown.
Remove from the oven and cool on a cooling rack.
Making this bread makes you want to share it with others. I took a loaf to a friend tonight and she was so appreciative. It is better to give than receive.
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