Banana crunch bread

Yield: 1 Servings

Measure Ingredient
1 cup Bananas; very ripe, mashed
1 cup Sugar
2 \N Eggs
3 tablespoons Milk
2 cups Flour
½ teaspoon Salt
½ teaspoon Baking soda
1½ teaspoon Baking powder
½ cup Butter or margarine; melted
1 teaspoon Vanilla
½ cup Chopped nuts; optional

Preheat oven to 350 deg.

Beat bananas, sugar and eggs together until light. Stir in milk. Add sifted dry ingredients and mix thoroughly. Stir in melted butter, vanilla and nuts.

Pour into 1 standard or 2 smaller bake pans and bake one hour or until done. Baking time may need to be reduced for smaller pans. Done when tooth pick tests dry.

Cool thoroughly before slicing. [I generally double this recipe, and it freezes very well.] >From: Billy Hatcher <0002040826@...> From: Bread-Bakers Archives: NOTES : The following is the best (and most forgiving) banana bread recipe I've come

across. Don't recall where I got the original, but have modified it quite a

bit, so it is pretty much my own. I use it if I happen to have some grossly

over ripe bananas on hand, and if not, try to go to a grocery which has a mark

down produce section for them. The key to really good banana flavor is using

very, very ripe bananas. If it is almost black, mushy and oozing juice, it is

perfect for the bread. Enjoy!

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