Tuesday, August 4, 2009

{Banana Bread}

(yields: 1 loaf)


1 cup walnuts or pecans, toasted and coarsely chopped (optional)

1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup unsalted butter, melted and cooled

3 ripe large bananas, mashed well

1 teaspoon pure vanilla extract


Pre-heat oven to 350 degrees.

Mix the dry ingredients in a medium size bowl. Mix the wet ingredients together in a large bowl. Fold in the dry ingredients into the wet ingredients. Do not over mix or you will end up with rubbery bread.

Spray 9"x5"x3" loaf pan and scrape the mixture into the loaf pan. place on the middle rack and cook for 50 to 60 minuets or until toothpick comes out clean from center of loaf.

Once loaf has finished cooking. Place on wire rack to cool then remove from bread pan. This bread freezes nicely. Serve warm or room temperature.

I made 9 loaves of banana bread today and if you want to use up all those ripe bananas or have found a great deal like I did on over-ripe bananas just double, triple or in my case 9 times the recipe.

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