Thursday, March 31, 2016

Irresistible Banana Bread


PREP: 15 min; BAKE: 1 hour


 

Makes 2 loaves, 24 slices each
 
1 ¼ cups sugar
½ cup stick margarine or butter,* softened
2 eggs
1 ½ cups mashed ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
 

1. Move oven rack to low position so that tops of

pans will be in center of oven. Heat oven to 350¿.

Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x

2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

 

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 nuts. Pour into pans.

 

3. Bake 8-inch loaves about 1 hour, 9-inch 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; remove 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.