Ayalla's Banana Bread
If you love banana bread you will adore this simple recipe that's easy to understand and follow.
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bananas
very ripe |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
or butter |
*
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
yogurt, plain
or sour cream |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | teaspoon |
rum
vanilla, or amaretto (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bananas
very ripe |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
or butter |
*
|
| 2 | large |
eggs
|
|
| 45 | ml |
yogurt, plain
or sour cream |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
walnuts
chopped |
|
| 5 | ml |
rum
vanilla, or amaretto (optional) |
*
|
Directions
Preheat the oven to 350℉ (180℃). Cream the shortening and sugar. Mix in the bananas. Mix in the remaining ingredients. Pour into a greased loaf pan. Bake 1 hour 15 to 20 minutes at 350℉ (180℃).
NOTES: This recipe makes a heavy, but moist, loaf of banana bread. If you use more than 3 normal-size bananas, lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked.
