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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got this banana bread recipe from the Family Circle magazine in 1988, and have baked it 3-4 times a year since then. I get requests for this from my co-workers every Christmas. Makes a great gift! Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
3 medium bananas, mashed |
1/2 cup milk |
1 cup chopped pecans or 1 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
2. Combine flour, baking soda, baking powder& salt in medium size bowl.
3. Beat together butter and sugar until light colored, then beat in eggs, one at a time.
4. Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
5. Add 2/3 cup nuts, and pour batter into pan.
6. Sprinkle remaining nuts on top.
7. Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
8. Cool bread in pan on wire rack for 10 minutes.
9. Loosen around the edges and cool completely on rack.
10. Wrap tightly& store at room temperature.
11. TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly.
12. The riper the bananas, the moister the bread.
13. Bread is better the next day.
14. Freezes well- up to 6 months.
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