Tuesday, September 23, 2008

Banana Nut Bread

Banana Nut Bread

Dorcas Annette Walker

Yesterday my computer died despite my repeated attempts to revive it along with frantic prayers. After years of coaxing it to perform it finally bit the dust. Last night my husband set up my new computer. Not only does the keyboard have the main letter keys and a number pad at the side, which I’ve gotten used to over the years, but this latest model also, has an extra row of buttons down each side. I’m being very careful to keep my fingers in the middle so I don’t hit something and make strange boxes pop up unexpectedly or horror of horrors completely delete my cooking column once I have typed it in. This ultra modern contraption is quite a departure from the machine I first learned to type on- now only found in antique stores or residing in some dusty attic. That typing machine rattled and made lots of noise as you vigorously pushed the keys downward with a sharp thumping movement in order for the key to strike the narrow strip of ink, hit the roller, and produce a letter. You quickly learned to type with accuracy; skinned knuckles were your reward for missing any key. In those days copies were made by carefully inserting two or more sheets of paper in the roller with a carbon paper in between. Any mistakes were taken care of by lifting up each copy and erasing by hand. I know that the latest technology is always advertised to save you time, but sometimes I wonder if the hours invested in learning how to operate the latest gadget is really all that time saving. Instead of gaining time to visit one’s neighbors, go for a drive, or sit out on the porch in the evenings, I find myself collapsing into bed each night hoping for an extra hour the next day in order to catch up.

When life becomes hectic I find myself sitting out on my front porch in my rocking chair nibbling on a home-baked goodie like a slice of Banana Nut Bread fresh from the oven. Then fortified by the simpler yet soul-filling things of life I can once again tackle the world of technology. Hopefully by next week I will have discovered the use for the row of buttons down each side of my keyboard- that I have lived for numerous years without and didn’t even miss. I can always escape to my kitchen if I get too befuddled.

My Banana Nut Bread is the old fashion version with a modern twist. The velvet-like moist texture makes a perfect snack with a cup of tea or coffee. You can add one cup of yogurt or a cup of shredded zucchini in place of the cream cheese. A cup of chocolate chips folded into the batter will turn your Banana Nut Bread into a special treat. Preparation time for my Banana Nut Bread takes only ten minutes and this recipe makes two loaves.

Banana Nut Bread

Mix together in a large bowl:
3 to 4 bananas (mashed with a little bit of milk)
½ c sugar
½ c cooking oil
2 eggs
1 (8 oz) pkg cream cheese
2 c self-rising flour
½ c chopped nuts (your choice)
Pour batter into two greased loaf pans and bake at 350ยบ for 45 minutes or until an inserted knife in the center of the loaf comes out clean. Turn the loaves out of the pans and let cool on a rack for five to ten minutes before slicing. Serve hot or cold!

Weekly tip:
A quick way to separate the yolk of an egg from the white is to break the egg into a funnel over a glass. The white will pass through while the yolk will remain in the funnel!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com


Darius T. Williams said...

I totally love this type of bread. I like it sliced and toasted with just a wee bit of cream on it! YUM!


Dorcas Annette Walker said...

Not sure what type of cream you mean, Darius, but spead a bit of cream cheese on a slice and you have a heavenly culinary morsel. Uh, this is definitely not the time to worry about or count calories. Instead enjoy the pure taste of homemade comfort.

Dorcas Annette Walker said...

For variety you can also add a 8-ounce can of crushed pineapple and 1 tsp of cinnamon.