Best Banana Bread Or Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | Favorites, Fruit, Tea breads, Tea muffins | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | Eggs, beaten | |
| 1 1/2 | c | Flour |
| 1/2 | t | Salt |
| 1 | c | Sugar |
| 4 | Bananas, finely crushed | |
| 1 | t | Baking soda |
| 1/2 | t | Vanilla |
| Pecans or walnuts |
INSTRUCTIONS
Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 F, 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. My notes: I made muffins, so changed title to include that. VERY moist and flavorful. Sticky. Big hit. We added pecans. In other bakings, I've added walnuts. Both are fantastic. Bake muffins 16 -19 minutes. Additional notes: I've made this using frozen and thawed bananas and it was perfect. But the best of all was "baking" it in the rice steamer. Absolutely incredible! MC shared by Sherilyn Schamber, April 1998 Cooking Information Center and Recipe Exchange Group at http://home.inreach.com/sherilyn/cic.htm Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on Apr 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1420
Calories From Fat: 462
Total Fat: 52.5g
Cholesterol: 308mg
Sodium: 1293.2mg
Potassium: 1031.5mg
Carbohydrates: 225.9g
Fiber: 8.7g
Sugar: 129.3g
Protein: 19g