“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Bread Recipes
• 3 large well-ripened bananas
• 1 egg or 2 egg whites
• 2 tablespoons oil, preferably canola
• 1/3 cup milk
• 1/3 to 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/2 cups flour, preferably half whole-wheat and half white
1. Preheat the oven to 350°F.
2. Mash bananas with a fork.
3. Add egg, oil, milk, sugar, salt, baking soda, and baking powder. Beat well.
4. Gently blend the flour into the banana mixture and stir for 20 seconds or until moistened.
5. Pour into a 4˝ x 8˝ loaf pan that has been lightly oiled, treated with cooking spray, or lined with wax paper.
6. Bake for 45 minutes, or until a toothpick inserted near the middle comes out clean.
7. Let cool for 5 minutes before removing from the pan.
Yield: 12 slices.
Source: Nancy Clark’s Sports Nutrition Guidebook, Third Edition
Comments: This is my favorite banana bread recipe. It is tasty and moist. I like it particularly because it uses significantly less oil than other banana bread recipes I’ve used. Since bananas on our boat trips seem to age quickly, I make this a lot. I use 1/2 cup brown sugar (instead of granulated), a mix of flours (3/4 cup whole-wheat and 3/4 cup white), and add 1/2 to 1 cup of chopped walnuts. In our boat’s propane oven, this takes about 10-15 minutes longer to cook than the suggested 45 minutes.
Banana Bread
