Banana Bread I
Banana Bread I recipe
Yield
6 servingsPrep
20 minCook
80 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ⅔ | cup |
butter
|
|
| 1 ⅓ | cups |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 4-6 | each |
bananas
|
|
|
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 158 | ml |
butter
|
|
| 315 | ml |
sugar
|
|
| 4 | large |
eggs
beaten |
|
|
bananas
|
|
||
| 1 | x |
nuts
chopped |
*
|
Directions
Sift together flour, baking powder, baking soda, & salt. Cream butter & sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add nuts.
Bake 1 hour 20 minutes at 350℉ (180℃) in a greased & floured 9x5x3" loaf pan. (Don't fill pan more than ⅔ full - bake extra batter in muffin tins; or divide batter, & make 2 smaller loaves, baking about an hour, or until browned & bread pulls away from sides of pan.)
