I was making a double batch of banana bread. I had already placed the large loaf pan into the oven and was preparing to fill the miniature loaf pans I reserve for gift giving. In tasting the batter, I realized something was missing. It was the smallest ingredient in the recipe, but made a significant difference in the overall product.
Can you guess what the ingredient was? It was the salt!
The sugar, oil, flour, bananas, coconut, buttermilk, eggs, vanilla, nuts, & leavening in the bread tasted ok in and of themselves, but the addition of the least ingredient, the SALT, enhanced the entire mixture.
I was reminded how Jesus calls those who trust in him for their salvation as the ‘salt of the earth.’ We are to be that ‘ingredient’ in the mix that makes a difference to the overall recipe of Life.
Do we affect people in a positive way because of the one we trust and obey? We should. Christ also said that if we who are the ‘Salt of the earth,’ loses our saltiness that is (our effective witness for him), what good are we to furthering of his kingdom?
It wasn’t my plan to pull that batter out of the oven and return it to the bowl, but for the best banana bread possible, I just had to add that salt.
We are called to be ‘salt’. Let’s give the world ‘SALT’. It will give them ‘thirst’ for the Water of Life. — Confectionately Yours, Sue
1/2 c. vegetable oil
1-1/2 c. sugar
2 tsp. vanilla
1/2 c. buttermilk
3 bananas, very ripe, mashed
2 c. all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp. baking powder
1/3 c. coconut
walnuts or pecans, optional
Cream oil, sugar, vanilla, and eggs. Stir in flour, baking soda, baking powder, and salt. Mix in buttermilk, bananas, nuts, and coconut. Spray loaf pans with non-stick spray. Fill 2/3 full and bake at 350° for 45-60 minutes until loaf tests done. If using mini loaf pans, cooking time will be approximately 25 minutes.
Batter will make 7 mini loaves or 2 regular loaves. Insert toothpick into middle of loaf. If it comes out clean, bread is done. This is a very moist loaf that freezes well for 3-4 months. If you have over ripe bananas and no time to bake, freeze them for up to 3 months. Fill freezer bags with the amount needed for this recipe. They will be ready when you are. Be sure to label and date the bag.
Sue Murphy is a Xenia resident may be contacted at email@example.com. Her Christian radio segments share about her journey and her passion for baking. Find other recipes and more at www.Confectionatelyyours.info. Find her cookbook at Parker’s General Store on the courthouse square in Xenia.