Ahh, the old classic, Banana Bread. So simple, yet oh so good! I haven't met anyone who doesn't like banana bread. Banana Bread is the perfect solution to use up all those ripe bananas. Here is the recipe we always use in our house. It is from Company's Coming "Muffins & More." I line the pan with waxed paper, and usually leave out the nuts and chocolate chips - it is just as good without.
Banana Bread
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 cup mashed very ripe bananas (3 medium)
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts (optional)
3/4 cup semi-sweet chocolate chips (optional)
Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in.
In second bowl, stir flour with baking soda, baking powder, salt, nuts, and chocolate chips. Add to banana mixture stirring only to moisten. Transfer to greased 9x5x3 inch (23x12x7 cm) loaf pan. Bake in 350◦F oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store.
Paré, Jean. "Banana Bread." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 40.
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