Thursday, December 9, 2010

Banana Bread

By: Jennie Jussaume

1 1/4 cup sugar
1/2 cup butter softened
2 eggs
1 1/3 cup mashed bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1. Preheat oven to 350. Brease bottoms only of two 8 x 4 inch loaf pans or one 9x 5 inch pan with shortening or spray with cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Divide batter evenly between 8 inch pans or pour into 9 inch pan.
3. Bake 8 inch loaves for 1 hour, 9 inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
* Delicious with 1 cup fresh blueberries in batter*

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