| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Crocker |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/3 |
c |
Margarine or butter, softened |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Mashed ripe bananas |
| 1/3 |
c |
Water |
| 1 2/3 |
c |
All-purpose llour* |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or
9 x 5 x 3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs
until blended. Add bananas and water; beat 30 seconds. Stir in remaining
ingredients except nuts just until moistened; stir in nuts. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1
1/4 hours, 9-inch loaf 55 to 60 minutes; ccol 5 minutes. Loosen sides of
loaf from pan; remove from pan. Cool com- pletely before slicing. 1 loaf
(24 slices); 120 calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 1 week.
*Do not use self rising flour in this recipe.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A family altar can alter a family.”