When I teach Dave Ramsey’sFinancial Peace University I try to bring a treat every week for the participants. I’m not bragging, but this was my last classes’ favorite. They inhaled it like a bunch of addicts. The mom of one of the families called it crack bread.
I said, “Crack bread? What’s that?”
She said, “Oh, that’s what my husband calls that banana bread you make. It’s that addicting.”
God love her for saying so. Folks, if you want to butter me up, just brag on my cookin’. Plain and simple. I gave everyone a copy of this recipe and have been wanting to share it with you. But wanted a picture of it and so far it hasn’t stuck around long enough to have it’s picture taken. Ben has been known to tap his foot while I’m clicking away and then say, “Can I eat it now or do I have to wait until it gets cold?” You know what they say…behind every good man is a woman rolling her eyes.
Speaking of cold. This is really rocking if you put it in the frig over night and slice it the next day for breakfast. It turns the crust into some kind of yummy and with coffee– Aww, it just makes me bang my head on the ground. And did I mention it’s moist? Oh Rhodas, it’s fresh cooked. (If you don’t know why I call you Rhoda, please click here to investigate. Thank you.)
Banana Bread a.k.a. Crack Bread
3 Eggs
11/2 Cup Smashed Bananas (I use 3 or 4 empty bananas.)
3/4 Cup Applesauce
2 Cup Sugar
1 Cup Oil
3 Teaspoon Vanilla
3 Cup Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoon Cinnamon
Walnuts If you want. (I don’t, as I think they are high risk food.)
Beat eggs until foamy. Add oil, sugar, bananas and vanilla; mix well. Add flour, soda, powder and cinnamon. Mix again. Pour into greased and floured pans. Bake at 325 degrees for 35 to 40 minutes. (I always stick something it into it to test for doneness, like a tooth pick, steak knife or something. If it comes out clean…it’s time to eat some crack bread.) I almost forgot, this makes three loaves. It’s great in a cake pan too. Feel free to use what you have.
Enjoy!
Sis
PS ~ This recipe isn’t original to me. I stole it from a Western Kansas Southern Baptist cookbook. It’s no secret Baptist women can cook. Thank you Miss Stephanie where ever you are. I doubt angels cook this well.
I LOVE your banana bread. That applesauce in there must make the difference. Yummmmm. Sounds good!
Monny Phutus–Oh thank you. While we were snowed in the last couple of days I made one batch which makes 3 loaves, They were gone in less than 48 hours. Cwazy!
Sis, what do you mean about walnuts being a high risk food?
Marianne ~ God bless ya, you just can’t listen to everything I say. I don’t like walnuts, my family likes them even less. They taste funny to us so we call them high risk food. Never mind they are great for you and are a great source of protein.
I ‘might could’ sneak some peanuts or pecans into my recipes, but I won’t. I don’t want to risk an uprising three to one.
Normal people would say…walnuts optional. But I’m not normal. So it stands as high risk food here in my wheat field.
Thanks for asking.
Sis
Hey there! Thanks for coming by my blog! I really admire what you’re doing with all the farming and gardening and living off the land. I think in years to come that knowledge will be very valuable (if what Glenn Beck says is right, we may all be living off the land!). I have a banana bread recipe I was going to post soon, too. Yours sounds delish. I don’t put walnuts in mine either since my son is too little for nuts, but I love them. Just wondering, why do you think walnuts are a high risk food?
Great recipe! My only problem is my neighbors love it so much! I’ve had to bake little bitty loaves to spread the love around a bit more
I love looking a cooking blogs and I am really enjoying your site. I make banana bread all of the time and this recipe looks wonderful! Here’s a tip: If you have some bananas that are good and ripe but you don’t have time to use them, throw them in the freezer, peel and all. The outside will turn black but the inside will be wonderful. Just thaw and use!