| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 2 |
md |
Or large ripe bananas; mashed |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Canola or other vegetable oil |
| 5 |
tb |
Buttermilk or sour cream |
| 1 1/2 |
ts |
Vanilla |
| 1 3/4 |
c |
Unsifted flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt; optional |
| 1 |
c |
Chopped walnuts or pecans; optional |
INSTRUCTIONS
From: dz234@cleveland.freenet.edu
Date: 11 Jan 1995 12:39:27 -0000
Preheat oven to 325 F. Lightly grease a loaf pan. In a large bowl combine
bananas, (I mash them first and then add the rest) eggs, oil, buttermilk or
sour cream and vanilla. Add remaining ingredients and mix well. Pour into
prepared pan and bake for 1 hour and 15 -20 minutes or until golden brown
and toothpick inserted in center comes out clean. Cool in pan for about 5
minutes; remove from pan to wire rack and cool completely.
NOTE: For some reason this recipe does NOT come out the same if it is
doubled. But -- it is quick and very easy, so I often line up two or three
bowls and mash, measure, mix and bake. I never use a mixer for this
recipe, just a bowl and wooden spoon. This bread also freezes well.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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