The Anti-Fruitcake
’Tis the season to be dreading the gift of fruitcakes. So many people hate them, I have to conclude that the only reason fruitcakes are still with us is that you can never have too many doorstops.
When it comes to holiday snacking on something that actually tastes good, however, we’ve found a great alternative to the awful fruitcake. This family recipe for banana bread is quick and easy, and it’s perfect to nosh on while decorating the tree or wrapping presents. It’s also a gift friends or family will actually consume and not turn into household hardware.
Practice due diligence in making sure the loaves are baked all the way through, though. The toothpick test can prevent you from slicing into a loaf and finding a mushy middle. Even if you are a veteran baker, don’t neglect this step.
You’ll need:
1 ¼ cup of sugar
½ cup of margarine or butter, softened
2 large eggs
1 ½ cups mashed bananas
½ cup buttermilk or 1 teaspoon vinegar in milk
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
Cream margarine and sugar. Add eggs, bananas, vanilla and milk. Add sifted dry ingredients gradually to moisten, but do not overmix. Add nuts last. Makes 2 loaves in 8 ½ x 4 ½ x 2 ½ pans. Bake on low position in a 350-degree oven for one hour. Or use one 9 x 5 x 3 inch pan and bake 1 ¼ hours. Cool five minutes.
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Utterly Random Food Fact, Banana Division: A building named – conveniently – the Big Banana, is located in Sydney, Australia. Yes, it’s shaped like a huge banana and you can buy bananas and banana-related products there. Or take one of those perspective photos that makes it look like you’re eating a huge banana. Or a building shaped like one.
