The Soup Diva

This joke is an old one, courtesy of my older brother:
Knock, knock!
Who’s there?
Banana!
Banana who?
Knock, knock!
Who’s there?
Banana!
Banana who?
Knock, knock!
Who’s there?!?
Orange!
Orange who?
Orange you glad I didn’t say banana again?

I compiled this recipe using elements from several found on the internet, beginning with one from a favorite interior designer, Alexandra Gater.

• 1/2 stick butter
• 1/4 cup vegetable oil
• juice of 1 orange
• zest of 1 orange
• 2 eggs
• 1 tsp vanilla extract
• 4 ripe bananas
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1 cup chopped nuts

Preheat oven to 350 degrees (325 for dark pan). Grease two standard or 4 mini loaf pans or comparable number or muffin tins; set aside. In a large bowl, melt the butter in microwave; add oil, orange zest and juice, eggs, and vanilla and stir until well blended. Slice the bananas into the bowl and stir, mashing bananas simultaneously; mixture should resemble chunky applesauce. Add the dry ingredients and stir until just combined. Fold in the nuts. Divide the mixture into the pans. Bake for 35 to 40 minutes, or until a thin knife inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

This recipe is very adaptable. Don’t like nuts? Leave them out or substitute chocolate chips or dried fruit. Don’t have an orange? No problem, it’s optional (as is the cinnamon). No brown sugar? Granulated is fine. You can also omit the butter OR the oil and double the other. This bread freezes well; just wrap in foil and place in an airtight bag.