Wednesday, May 7, 2008

Banana Bread

Here is a basic banana bread recipe that I think is actually very good. I don't know if it is much different then other recipes out there, but I have had success with it. I got it from my Betty Crocker's New Cook Book (1996). I find that, as much as ripe banana's gross me out, the riper the better when it comes to banana bread!

1 1/4 cup sugar
1/2 cup stick margarine or butter, softenend
2 large eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (if desired)

1) move rack to low position so that tops of the pans will be in center of oven. Heat oven to 350 deg. Grease bottoms only of 2 loaf pans ( 8 1/2 X 4 1/2 X 2 1/2) or 1 loaf pan (9X5X3) with shortening.
2) mix sugar and margarine 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 the nuts. Pour into pans.
3) Bake 8 in. loaves about 1 hour or 9 in loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; removed from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.