Banana bread (crocker)

Yield: 1 Servings

Measure Ingredient
1 cup Sugar
⅓ cup Margarine or butter, softened
2 \N Eggs
1½ cup Mashed ripe bananas
⅓ cup Water
1⅔ cup All-purpose llour*
1 teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Baking powder
½ cup Chopped nuts

Heat oven to 350F. Grease bottom only of loaf pan, 8½ x 4 ½ x 2 ½ or 9 x 5 x 3 inches. Mix sugar and margarine in 2 ½-quart bowl.

Stir in eggs until blended. Add bananas and water; beat 30 seconds.

Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 ¼ hours, 9-inch loaf 55 to 60 minutes; ccol 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool com- pletely before slicing. 1 loaf (24 slices); 120 calories per slice.

Do-ahead Tip: Wrap and refrigerate no longer than 1 week.

*Do not use self rising flour in this recipe.

Source: Betty Crocker's Cookbook, 6th Edition

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