I am so fortunate to meet and get to know so many wonderful people shopping at my store, Sharyn’s Pantry, over the last 34 years. Gail St. Denis is one of them. Gail gave me her recipe for her lovely banana bread a few years ago. Afterwards I found out she is the daughter of Jeannine and Adam Baumgarten, a very dear couple we met many years ago. What a small world we live in! I made the banana bread for my husband Gary and he ate half of the loaf in two days. It has Miracle Whip Salad Dressing instead of butter or margarine, making the loaf very moist and tender. If you have a few ripe bananas, try this recipe, I know you will love it too! Thanks Gail for caring and sharing. Happy New Year to all of my readers. Wishing you all good health and happiness for 2015! By the way, I am recovering very nicely from my shoulder replacement surgery in November and am working part time at my store, Sharyn’s Pantry again. Thank you for all the well wishes and prayers for a speedy recovery. Enjoy a great week!
IN ONE BOWL:
- 1- 1/3 cup mashed ripe bananas
- 1 egg
- 1/2 cup Miracle Whip Salad Dressing
IN A SECOND BOWL:
- 1- 1/2 cups unbleached all-purpose flour
- 1 level tsp. baking soda
- 1 tsp. Kosher salt
- 1 cup white sugar
- Optional: 1/2 cup chopped walnuts
Mash and measure 1- 1/3 cups of ripe bananas. -To this, add and egg and the Miracle Whip Salad Dressing. Use a whisk to combine thoroughly. -In the second bowl, whisk together the flour, baking soda and salt until nice and fluffy. If you wish you can sift these ingredients together instead. You don’t want any lumps of baking soda. -Stir the dry ingredients into the banana mixture. Stir to combine well. -Add the chopped walnuts if you are using them. Mix well. -Pour the batter into a well greased and floured 9″ x 5″ non-stick loaf pan. -Bake the banana bread in a pre-heated 350 degree F. oven for 56 to 60 minutes. Test for doneness with a wire cake tester or a wooden toothpick. If you insert it into the top centre of the loaf and it comes out clean, the bread is done. -Allow the banana bread to sit in the loaf pan for 10 of 15 minutes before turning out of the pan and allow it to cool on a wire cooling rack for an hour before slicing and serving. ENJOY!
Owner of SHARYN’S PANTRY – a family-run business for 34 years.
OPEN: Monday to Saturday – 9 to 5
812 Pitt Street, Unit 6, Cornwall, Ont 613-936-1998