Sunday Brunch

Sunday is my favorite day in the kitchen. Most Sundays begin with a lovely breakfast. One of my favorite things to do is invite friends for brunch. I would love to invite all of you, but since I can't, I enjoy sharing recipes that I love.  Last September I shared a little about my grandmother, Vera and her recipe for biscuits. Today I would like to share her recipe for Banana Bread. I cannot ever remember going to her house that there wasn't a fresh banana bread in her pantry. Not only would she have a fresh one in the pantry, there was always at least one in her deep freezer. She always wanted to be prepared for unexpected guests, a sick friend or even the death of a friend or neighbor. Vera had the most loving spirit. She would be very happy to know that I am sharing this recipe with you.

Vera's Banana Bread 

2 cups flour (I use 1 cup of whole wheat flour and 1 cup of white flour)

1 1/2 cups sugar

2 eggs

3/4 cup applesauce

1 teaspoon baking soda

Pinch of salt

3 bananas mashed

Preheat oven to 300 degrees.

Stir all ingredients together until well mixed. I like to add raisins or dried cranberries. Today I added dried cranberries.

Grease and flour a bundt pan.  You can see the type of pan I like to use in the picture below. Once I have poured the batter into the pan, I cover the top with chopped pecans. Walnuts are equally as good, but I'm a southern girl and I love pecans.

Bake for 1 hour in a 300 degree preheated oven. Be sure to test before removing from oven. I usually use a wooden skewer to test my cakes.

Finally out of the oven. The house smells heavenly! Now the final test, will it come out of the pan in one piece?

Success!!!Once the bread has cooled, I like to sprinkle it with powdered sugar. For a brunch buffet it's always lovely to put a little fresh fruit around, just dresses it up a bit.
So that's it. So easy and so good. Did you notice that other than the eggs, it's also fat free?
A quick story. One of our first exchange students was an 18 year old young man from Germany. One Saturday morning I made a banana bread and left it on the kitchen counter. Before I had left I told him that he was welcome to have some. When I returned I walked in the kitchen to find most of the banana bread gone. I was shocked. That was my first introduction to just how much a teenage boy can eat. His only explanation was, "it was so good."
If you do decide to try out Vera's recipe, and it ends up gracing one of your brunch buffet's, I know that if she were still with us, she would be so very honored.
I hope you have had a lovely Sunday and wishing you an incredible week.
Rhonda