 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
So easy. So yummy. I didn't have any white sugar so I used light brown sugar and it was really good - not super sweet! It freezes well and can be sliced frozen if only using part of the loaf at a time. Sister Bernadette, IHM, gave me the recipe. Ingredients:
3 bananas, very ripe |
2 eggs |
1/2 cup butter |
1 1/2 tablespoons buttermilk or 1 1/2 tablespoons sour cream |
1 teaspoon fresh lemon juice |
1 teaspoon lemon zest |
1 cup sugar |
2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 cup walnuts, chopped |
Directions:
1. Place bananas, eggs, butter, buttermilk or sour cream, lemon juice, zest and sugar in blender. Whirl until smooth.
2. Mix together flour, baking powder, and baking soda.
3. Pour banana mixture over flour mixture and stir just until flour is moistened. Stir in nuts.
4. Turn into greased 9-1/2 x 4-1/2 bread loaf pan or into two 3-1/2 x 7-1/2 nut bread pans.
5. Bake at 350 degrees for 55-65 minutes or until bread tests done when skewer is inserted in center.
6. Allow to cool for 5 minutes in pan then turn out onto wire rack.
|
|