Yield: 8 servings
| Measure | Ingredient |
|---|---|
| Tmbg12a | |
| 2 cups | FLOUR |
| 1 teaspoon | BAKING SODA |
| ½ teaspoon | SALT |
| ½ cup | BUTTER |
| 1 cup | SUGAR |
| 2 | EGGS |
| ⅓ cup | MILK |
| 1 teaspoon | LEMON JUICE OR |
| ½ teaspoon | VANILLA EXTRACT |
| ½ cup | CHOPPED NUTS; OPTIONAL. |
| 2 | Bananas; mashed |
| Banana; could use four |
PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL.
CREAM THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED.
COMBINE THE MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine Radis. From *Prodigy's Food and Wine Bulletin Board.