by Joilene Rasmussen

Created on: September 09, 2008

A locally renowned cook, my mother-in-law handed down this recipe to me. I lowered the sugar content, to make it a suitable snack for my sweetener-sensitive children, but have never yet had anyone turn down a second piece.

3 medium sized, over-ripe bananas
to cup sugar (a blend of white and brown is best)
2 cups flour (half stone-ground whole wheat is nice)
1 teaspoon baking soda

1 teaspoon baking powder
1 teaspoon salt (unprocessed sea salt preferred)
2 large eggs, slightly beaten
1/3 C. melted butter
1 teaspoon real vanilla extract
1 tablespoon filtered water
cup chopped walnut meats or other nuts, or chocolate morsels (optional)

In a medium bowl (an 8-cup batter bowl is ideal), mash bananas with a fork, and mix with sugar. Let stand a few minutes. In another medium bowl, sift flour(s), baking powder, baking soda, and salt.

Add eggs, butter, vanilla, and water to bananas, and stir thoroughly. Add dry ingredients and mix until fairly smooth. Add nuts or chocolate chips.

Pour into one large or two medium sized loaf pans, greased and floured, then bake at 325* F. for 55-60 minutes, or until a tester inserted in center comes out clean, and top begins to split. Let cool 5-10 minutes in pan, then loosen along sides with a metal spatula, and remove to a wire rack to cool thoroughly.

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