This banana bread recipe comes from the Betty Crocker’s cook book that I bought when I was in college. It is a time-tested recipe that I like to bake for weekend breakfast. The aroma of banana when it is baking the oven is irresistible; the bread is best served warm when the texture is soft and moist. I have tripled the recipe this time and filled 8 small ceramic loaf pans as gifts for the holiday.
Ingredients:
- 3/4 cup sugar (take 1-2 Tbsp off if you like the bread less sweet)
- 1/3 cup butter, softened
- 2 eggs
- 1 1/2 cup mashed ripe bananas (3 – 4 medium)
- 1/3 cup milk
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chopped nuts
Directions:
- Preheat oven to 350 degrees F.
- Grease bottom of a 9x5x3 loaf pan.
- Sift flour, baking soda, salt, and baking powder together, set aside.
- Mix sugar and butter in a standing mixer with the paddle attachment.
- Stir in eggs until blended.
- Add bananas and milk.
- Stir in flour mixture until moistened.
- Pour into loaf pan and sprinkle nuts on top.
- Bake until wooden pick inserted in center comes out clean, about one hour. Cool 5 minutes.
- Loosen sides of loaf from pan, remove bread to cooling rack.
- Cool completely before slicing, if you can wait that long ….
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