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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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I have been making this recipe I found in Betty Crocker and modified to my liking for 20 years or so. My family loves it - and even a few of my husband's co-workers look forward to it at the holidays now! I like to make mini loaves of this (half with nuts and half without), my Chelle's Pumpkin Bread and Chelle's Zucchini Bread and make little gift trays for the holidays. ;) Ingredients:
1 cup sugar |
1/3 cup margarine (i use imperial generally) or 1/3 cup butter (i use imperial generally) |
2 eggs |
1 1/2 cups mashed ripe bananas (3 to 4 medium) |
1/3 cup water |
1 2/3 cups all-purpose flour (do not use self-rising flour) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/2 cup chopped nuts |
1 1/2 tablespoons vanilla (i like spice island 100% bourbon vanilla extract) |
Directions:
1. Heat your oven to 350°F.
2. Grease the bottom only of your loaf pan.
3. In large bowl, mix together sugar and margarine.
4. Stir in eggs until blended.
5. Add vanilla, water and bananas and beat for 30 seconds.
6. Sift together dry ingredients in a separate bowl before adding to mixture.
7. When all ingredients are mixed together, add nuts, if desired holding a few aside to garnish top.
8. Pour batter into pan.
9. Sprinkle top with nuts or arrange a few whole nuts on top prior to baking.
10. Bake for 75 minutes for an 8 inch loaf pan, 55 to 60 minutes for a 9 inch loaf pan.
11. Loaf should be deep golden brown and a wooden toothpick should come out clean when inserted into the center of loaf when cooked thoroughly.
12. Serve warm with butter, whipping cream (with a touch of rum for a dessert), toasted is great anytime or just plain!
13. Enjoy! ;).
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