"The belly rules the mind."--Spanish Proverb

Extreme Banana Nut Bread Recipe

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This recipe for Extreme Banana Nut Bread, by , is from The Dionisio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Dionisio
Added: Wednesday, January 9, 2008


1 c. white sugar
1 c. dark brown sugar
2 c. all-purpose flour
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 c. mashed overripe bananas
4 eggs, beaten
2 tsp baking soda
1 c. butter or margarine
1 c. chopped nuts

Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans. Bake for 60 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.




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