Ronnie's Notes
Before Mother’s Day I bought the usual 16 tons of fruit my family consumes over a weekend, including several bananas.
But, as things happened, Covid called off the visit and I was left with 16 tons of fruit, including several bananas.
I used up the bananas in a couple of banana breads, including this one, to which I added orange marmalade. The marmalade added a nice tangy flavor and also a lovely, tender texture. Have a slice with creamy sweet butter for a real treat!
Instructions
Preheat the oven to 350 degrees.
Grease a 9”x5”x3” loaf pan.
Mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a bowl and set it aside.
Beat the sugar, marmalade and vegetable oil in a mixer (or with a handheld mixer and bowl) set at medium speed for or until the mixture is light and fluffy.
Add the eggs one at a time, beating after each addition.
Mash the bananas and add them to the sugar mixture.
Beat thoroughly until the ingredients are well blended.
Add the flour mixture and beat for to blend the ingredients thoroughly.
Stir in the juice and vanilla extract.
Pour the batter into the prepared pan.
Bake for or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan .
Remove the bread from the pan and let it cool on a cake rack.