Garden to Table: Yummy Banana Nut Bread

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Living in Guatemala is wonderful for many reasons, one being the availability of fresh produce year round. We are lucky enough to have a backyard garden where we grow a variety of fruits and veggies. A few years ago we realized that we had a banana tree! Once we mastered how to harvest them, we were in business. The banana tree grows like a weed…you can chop it down and a new one grows in its place before you know it! Each tree produces one large bundle and then you have to wait a bit for them to ripen. Our last bundle produced quite a bunch so we ended up with a surplus. This recipe is one I have been using since I was 14 and it is still my favorite! Hope you enjoy!

Mrs. Field’s Banana Nut Bread:

2 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
1/2  teaspoon salt
3/4 cup salted butter softened
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups ripe bananas, about 7 medium mashed
1 tsp pure vanilla extract
1 cup (4 oz.) chopped walnuts
Preheat oven to 325 degrees F. Grease 2  9-by-5 inch loaf pans.
In a medium bowl combine flour, soda and salt with a wire wisk; set aside.
In a large bowl cream butter and sugar with electric mixer. Add eggs, bananas and vanilla, and beat at medium speed until thick.  Scrape down the sides of the bowl.
Add the flour mixture and walnuts, then blend at low speed until just combined. Do not overmix.
Pour batter into prepared pans.  Bake on center rack of oven for 60-70 minutes.  A toothpick inserted in center should come out clean, and the breadshould pull away from the sides.
Cool in pan, for 10 minutes.  Turn pans on sides; cool to room temperature before removing and slicing.
Stay tuned for more Garden to Table recipes!
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