AuthorLuna MoonstoneCategoryBreads, Edible MagickDifficultyBeginnerRecipe Description
During the summer heat, the last thing most people want to do is bake a loaf of bread. However, for Lughnasadh, this is a wonderful summery bread addition for your ritual altar. Emitting notes of banana, cinnamon, and walnuts, you will want more than one piece to satisfy your craving.
Magick Intention
This simple recipe is a wonderful way to celebrate and welcome Lughnasadh. This banana bread aids to bring blessings for the harvest, life, prosperity, protection, purity, strength, warmth, and wealth while harnessing the last strong rays of the sun's light before we get closer towards Yule/Winter Solstice.
1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon, and walnuts. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
6 servings
1 Slice
Ingredients
Directions
1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon, and walnuts. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.