I’m still on the toasted sweet bread kick for dinner (lunch) every day. This past week I stumbled upon a carrot bread recipe. You can find it here.
It’s actually more of a carrot cake in a loaf pan recipe. It was good, but by the end of the week I wasn’t enjoying it very much. I think it was a little too sweet for my middle of the day meal. If you’ve got a sweet bread recipe you enjoy please leave a comment and tell us about it.
Tipper
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Tipper,
One time you gave me a loaf of homeade bread, it was delicious. I don’t know exactly what kind it was, but I had it with my meal. I’ve had Carrot Cake before many times, but I ain’t sure if I ever had banana bread like Luann’s mother fixed. …Ken
Tip, I don’t recall making much sweetbread, mostly just banana nut bead and I always enjoyed it. It always seemed in between to me, you know not really bread and not really sweet.
I like pear bread and yellow squash bread. I bake extras and and put them in the freezer.
Janet, I’d love to hear more about pear bread and yellow squash bread!
Did you eat it with clotted cream and sea salt like the author did? Maybe that keeps it from being too sweet?
Here’s the recipe my mother always used for banana bread: Banana Bread —from Mary L. Sewell
1/2 c. butter
1 c. sugar
2 eggs
3 mashed bananas (ripe work best)
2 c. all purpose flour
3 t. soda
1/4 c. nut meats, chopped (pecans are great) I sometimes leave nuts out, still a great bread.
1/2 t. salt
Place butter, sugar and eggs in larger mixing bowl. Beat well. Add bananas and flour, beating well. Add remaining ingredients; blend with a spoon. Bake in a well-greased 9x6x3 inch loaf pan at 350 degrees for 1 hour or till done. Test with toothpick for doneness.
Luann-I didn’t eat it with the cream and sea salt. I’m sure that would help cut the sweetness. Your mother’s banana bread sounds yummy 🙂