Ripe Banana Bread
Ripe Banana Bread recipe
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
at room temperature |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
whole-wheat flour
|
|
| 3 | each |
bananas
large, mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
at room temperature |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
whole-wheat flour
|
|
| 3 | each |
bananas
large, mashed |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
coarsely chopped |
|
Directions
Preheat oven to 350F, grease 9x5x3 inch bread pan or muffins tins.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift all purpose flour, baking soda and salt together, stir in 4. Fold in bananas, vanilla and walnuts.
Pour mixture into pan, bake 50 to 60 minutes or until cake tester comes out clean.
