I was briefly part of a community orchestra a few years ago. The best part of this experience was the most amazing banana bread that was being served for the refreshment break. This is Cynthia’s recipe for banana bread that she has been making since the 70’s. This would make a good snack when you’re out on the trails.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tsp baking powder
- 2/3 cup butter
- 1 1/2 cups light brown sugar, firmly packed
- 2 eggs
- 3 medium-large bananas (about 375 ml) mashed
- Preheat oven to 375 degrees F. Lightly grease 4 small loaf pans. Arrange oven rack to upper 1/3rd position.
- In a large bowl or mixer bowl, cream together butter and brown sugar. Add eggs and beat until fluffy. Stir in mashed bananas and 250 ml of the flour. Add sour cream and remaining dry ingredients. Beat on high for 2 minutes. Pour batter into the 4 loaf pans.
- Bake in preheated oven for 40-45 minutes (if using one large pan then bake 50-55 minutes). Test for doneness by inserting toothpick into center of the loaf and see if it comes out clean. Let bread cool in pan for 5 minutes before removing. Then place bread on wire rack to cool before wrapping or serving.
- Loaves can be frozen for about 1 month if well wrapped. Thaw on the counter for about 10 minutes then slice while still partially frozen. Allow to thaw for another 10 – 15 minutes before serving.
Trakkers is holding its annual open house this Friday (Nov 17th) from 7-9 pm. Come out to find out more about the club, the weekend trips and to meet other club members!
See you on the trails.