Banana Tea Bread from the New York Times

"This has a delicate cake-like texture--very much a tea bread and fabulous toasted!"
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Ready In:
1hr 30mins
1 bread




  • Preheat oven to 350°F.
  • Sift together the flour, baking powder, baking soda and salt.
  • Cream the shortening or butter, add the sugar gradually and continue working until the batter is light and fluffy.
  • Add the eggs and beat well.
  • Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
  • Turn into a well-greased bread pan [8-1/2 X 4-1/2 X 3 inches] and bake about one hour and ten minutes.
  • NOTE: you can add 1/2 cup coarsely broken nut meats to the batter.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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