Make it Easy Banana Bread

The three overripe bananas browning on the kitchen island called out to me. “Banana bread, banana bread,” they said.

So I cracked open “From the Heart,” the cookbook put out in 2016 by the Main Street United Methodist Church, “the church with a heart in the heart of Nashua.”
The book has a lot of the features that make spiral cookbooks so endearing; recipes for everything from artichoke dip to yam chips, and helpful tips, for instance, “to get more juice out of lemons, microwave  on high for 10-20 seconds, roll on counter, slice and juice.” Who knew? 

We found Judy Tipton’s Easy Banana Bread. Pretty basic, just a List of ingredients, instructions to mix them and instruction to “cook at 350 until done. “ Until done? Inspired by the Great British Baking Show on PBS, we lined the bread pan with parchment paper instead of buttering it and, in the interest of healthy dining, substituted whole wheat flour for all purpose. Both worked well.

The instruction  to “cook  until done” set us back a little,  but we left the bread in the oven for an hour, poked it with a toothpick to  make sure it had cooked through and it was fine, a great banana bread, unfussy, moist and tasty.