Dave's Best Banana Bread
Banana Bread recipe
Yield
12 servingsPrep
15 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
bananas
ripe, mashed |
|
| ⅓ | cup |
water
|
|
| 1 ⅔ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 79 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 355 | ml |
bananas
ripe, mashed |
|
| 79 | ml |
water
|
|
| 394 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease bottom only of loaf pan, 8½ x 8½ x 8½ or 9 x 5 x 3 inches.
Mix sugar and margarine in 8½-quart bowl.
Stir in eggs until blended.
Add bananas and water; beat 30 seconds.
Stir in remaining ingredients except nuts just until moistened; stir in nuts.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1¼ hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool com-pletely before slicing.
