Friday, March 13, 2009

I Think It Might Be

TIME FOR SOME BANANA BREAD

This Recipe is From Betty Crocker's 40th Anniversary Cookbook

INGREDIENTS:

1 1/4c sugar
1/2c butter or margarine, softened
1/2 c
eggs ( I use egg substitute)
1 1/2c mashed very ripe bananas (3 medium)
1/2c buttermilk (I use nf milk and nf yogurt)
1t vanilla
2 1/2c flour (I'm using 1 1/2 c white, 1 c whole wheat)
1t baking soda
1t salt
1c chopped nuts, if desired









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DIRECTIONS:

Move oven rack to low position so that tops of pans will be in center of oven.
Heat oven to 350
Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl
Stir in eggs until well blended
Add bananas, buttermilk and vanilla
Beat until smooth
Stir in flour, baking soda and salt just until moistened
Stir in nuts
Pour into pans

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean
Cool 10 minutes
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack
Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days

This bread freezes well too; up to 3 months

1 comment:

  1. This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer. Pickup Lines Google Gravity Tricks I love you quotes Good Night Quotes

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