Banana Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 cups sugar
1/2 cup margarine or butter , softened
2 eggs
1 1/2 cups mashed ripe bananas ( 3 -4 medium)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp salt
1 cup chopped nuts, if desired or cranberries
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Directions: |
Directions:Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches.
Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients excepts nuts just until moistened. Stir in nuts. Pour into pans. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 1/4 hours or until wooden picks inserted in center comes out clean. Cool 5 minutes. Lossen side of loaves from pans ; remove from pans. cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
For mini banana breads: Grease bottoms only of 10 miniature loaf pans. ( 4 1/2 x 2 3/4 x 1 1/4) Divide batter among pans ( about 1/2 cup each ) bake 30 to 35 minutes |
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Number Of
Servings: |
Number Of
Servings:2 loafs( 24 slices) |
Personal
Notes: |
Personal
Notes: Ripe banana freeze easily. Mash, adding 1 tablespoon lemon juice for each cup of bananas to prevent darkening. For this recipe, freeze in 1 1/2 cup quantities. Taken out of Betty Cocker Cookbook
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