Lauren's Banana Bread
Lauren's banana bread recipe.
Yield
12 servingsPrep
15 minCook
60 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 | each |
bananas
ripe, crushed well |
|
| 1 | cup |
sour milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 | each |
bananas
ripe, crushed well |
|
| 237 | ml |
sour milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
nuts
chopped |
|
Directions
Preheat the oven to 325℉ (160℃). Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the sour milk. In another bowl, mix together the flour and baking soda.
Add the banana mixture to the creamed mixture and stir until combined.
Add dry ingredients, mixing just until flour disappears, gently stir in nuts.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.
Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream
