…But it has been ages since I gave you a recipe.  So today, dear readers: banana bread.

It is another recipe born out of leftovers/things to use up.

Seriously, it is the only time I make it. Today, it was either use the super ripe bananas hanging on their hook or toss them. So Banana bread it is.  This is not super sweet.  I did not include nuts because I think that is so banana bread cliché but if you like nuts, use 1 cup chopped pecans or black walnuts.

Banana Bread

3 Mashed bananas (super ripe)

1 1/4 cup brown sugar

1/2 cup Smart Balance oil

3/4 cup 2 % milk

3 Tablespoons buttermilk powder

2 1/4 cups flour (white all-purpose not whole wheat – whole wheat makes it chewy as in overly glutenous)

1/4 cup milled bran

2 large eggs

1/2 teaspoon cardamom

2 teaspoons cinnamon

2 teaspoons grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup raisins

1/2 cup dried cranberries

grated peel of medium orange

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Pre-heat oven 375 degrees.

Oil and flour loaf pan.

Mix milk, brown sugar,oil, eggs.  Add buttermilk powder. Add mashed bananas, mix until smooth. Add spices.  Add rest of dry ingredients. Mix until blended and smooth. Fold in raisins and dried cranberries (and this would be where you added nuts if you want them). Add grated orange peel.

Pour into pan.  Bake at 375 for 50 minutes (50 minutes is with my oven, yours might be more or less – keep an eye on it)

When bamboo skewer (looks like a giant toothpick if you do not know what I am talking about ) comes out clean, your done.

Take out of oven and cool 15 minutes.  Then take out of pan and cool on a baking rack until completely cooled.  Enjoy!

This is not super sweet, but using brown sugar gives it a richer flavor I think. And yes, I love Nordic Ware pans.