So my both of my children’s schools are peanut free and one is totally nut free. My dilemma is that my kids are peanut butter fanatics. Both of my kids bring their lunches to school, so creating unique nut free lunches offers me up a challenge. I started baking breads. They are easy and pack in hidden nutrients and the kids love them.
This recipe is an adaptation of one found in Pillsbury’s Best of the Bakeoff. It has one egg in it, thus it’s relativity to the site. Plus it is just too awesome not to blog about. The preparation time is about 10 minutes and baking time about 50 minutes.
1 and 3/4 cups of flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3-4 medium mashed ripe bananas
1/4 softened butter
2 tablespoons of orange juices OR 1 teaspoon of lemon juice
1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. In a large bowl, combine all the ingredients and mix on medium speed for 3 minutes.
3. Pour batter into loaf pan.
4. Bake on center rack for 50-60 minutes depending on your oven. A toothpick should come out clean when inserted into the middle of the bread. Cool for 10 minutes. Then remove from pan and place on cooling rack.
5. Once completely cooled, wrap tightly and store in the refrigerator. The bread should stay good for 1 week.