| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads, Quick/muffi, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Bananas; very ripe, mashed |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 3 |
tb |
Milk |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped nuts; optional |
INSTRUCTIONS
Preheat oven to 350 deg.
Beat bananas, sugar and eggs together until light. Stir in milk. Add
sifted dry ingredients and mix thoroughly. Stir in melted butter, vanilla
and nuts.
Pour into 1 standard or 2 smaller bake pans and bake one hour or until
done. Baking time may need to be reduced for smaller pans. Done when tooth
pick tests dry.
Cool thoroughly before slicing.
[I generally double this recipe, and it freezes very well.]
>From: Billy Hatcher <0002040826@mcimail.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : The following is the best (and most forgiving) banana bread recipe
I've come
across. Don't recall where I got the original, but have modified
it quite a
bit, so it is pretty much my own. I use it if I happen to have
some grossly
over ripe bananas on hand, and if not, try to go to a grocery
which has a mark
down produce section for them. The key to really good banana
flavor is using
very, very ripe bananas. If it is almost black, mushy and oozing
juice, it is
perfect for the bread. Enjoy!
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