Monday's Meal

This is one of those recipes I've had since I was a teenager. I've had it so long that I don't even know where I got it from or how I came across it.

It can be made into loaves or muffins. Be sure to reduce the baking time with muffins though. I often make mini-loaves and wrap them well for the freezer. Then Hubby can take them to work very easily or they can make their way to the basket ministry freezer at church. It is probably the best way to use up bananas that have become too ripe. You can also use those bananas that the grocery store sells for a dime a pound in the little bags. You don't have to add nuts if you don't wish to. I hope this one becomes something that your family loves as much as mine.


Banana Nut Bread

1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3 mashed, over-ripe bananas
1/2 cup nuts, chopped (optional)

Preheat oven to 325. Cream butter and sugar. Beat eggs; add to butter mixture. Mix in the baking soda, cinnamon, and cloves. Mix in the flour a little at a time. If it becomes too dry with the flour, you can start adding the bananas alternating with the flour. Pour into greased loaf pans or muffin tins. Bake for one hour or until pick inserted comes out clean.