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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Banana Bread Recipe

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This recipe for Banana Bread, by , is from Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Crocker


1 cup sugar
cup butter, softened
2 eggs, slightly beaten
1 cup very ripe bananas, mashed (3-4 medium)
cup buttermilk
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans (optional)

Move oven to bottom of oven and preheat to 350F. Grease bottoms of two 8 X 4 X loaf pans or one 9X5X3 loaf pan.

Cream butter and sugar in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. In a separate bowl, mix together the flour, baking soda and salt. Add flour mixture to banana mixture and stir until just combined. Stir in the nuts then pour into pans.

Bake 8-inch loaves for 1 hour or the 9-inch loaf for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool loaves in pan for 10 minutes then transfer to a cooking rack to cool completely. Wrap tightly and store at room temperature up to 4 days or in the refrigerator for 10 days.




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