| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Bananas | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter; softened |
| 2/3 | c | Sugar |
| 2 | lg | Bananas; very ripe, mashed |
| 2 | lg | Eggs; lightly beaten |
| Zest of 1 lemon; grated | ||
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Chopped nuts; lightly toasted |
INSTRUCTIONS
Preheat the oven to 350 degrees. Butter and flour a loaf pan measuring 8-1/2 x 4-1/2 inches, shake out the excess flour, and set aside. In a large bowl cream together the butter and sugar until light. Put the bananas in another bowl and stir in the eggs and lemon zest. Mix together in a third bowl the flour, baking soda, and salt. Alternately stir the banana and flour mixtures into the butter and sugar. Finally fold in the nuts. Spoon the batter into the prepared loaf pan and bake until the bread tests done, about 1 hour. Cool the bread on a rack before turning it out and slicing. Makes 1 loaf NOTES : This makes a moist, flavorful, textured bread, neither too sweet nor too heavy. Toast it in slices or not, as you choose. Recipe by: A Feast Of Fruits Posted to MC-Recipe Digest V1 #1048 by "Marie Smith" <craftee@sprynet.com> on Jan 27, 1998
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