Yield: 1 Servings
|1 cup||Bananas; very ripe, mashed|
|½ teaspoon||Baking soda|
|1½ teaspoon||Baking powder|
|½ cup||Butter or margarine; melted|
|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: ftp.best.com/pub/reggie/archives/bread/recipe 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!