Banana-Crunch Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bananas
very ripe, mashed |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 6 | tablespoons |
milk
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
butter
or margarine, melted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bananas
very ripe, mashed |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 9E+1 | ml |
milk
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
butter
or margarine, melted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped, optional |
|
Directions
Preheat oven to 350℉ (180℃).
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.
Freezes well.
