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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Blue-Ribbon Banana Bread Recipe

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This recipe for Blue-Ribbon Banana Bread is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups plus 2 Tbs. all-purpose flour
1 1/3 cups granulated sugar
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 cup chopped toasted walnuts or pecans
1 cup mashed banana (about 2 medium bananas, the blacker, the better)
2 large eggs, lightly beaten
1/2 cup plain yogurt (low-fat is fine)
1/2 cup vegetable oil
1 tsp. vanilla extract
Directions:
Directions:
Adjust the rack in the lower third of the oven and heat the oven to 350 degrees F.
Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Stir in the walnuts.

Combine the banana, eggs, yogurt, oil and vanilla; add to the flour mixture. Stir until just combined. Spoon the batter into the prepared pan.

Bake for 1 hour, or until a cake tester inserted in the loaf comes out clean.
Cool 10 minutes in the pan, then turn the loaf out onto a rack to cool completely.
Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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