©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Banana Bread

I found my favorite old cookbook after we bought the new book case. It is Betty Crocker's New Cookbook from1996.

This makes 2 loaves.

1 1/4 cups sugar
1/2 cup stick butter softened
2 large eggs
1 1/2 cups mashed banana
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350. Grease bottoms only of 2 loaf pans.

Mix sugar and butter in a 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 or 9 inch loaves 1 1/4 hours or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pans on wire rack. Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp for up to 4 days or refrigerate up to 10 days.

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