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| 1- 1/4 cup |
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sugar |
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| 1/2 cup |
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butter, softened |
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| 2 |
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large eggs or 3 med |
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| 1- 1/2 cup |
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mashed ripe bananas (3-4) med |
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| 1/2 cup |
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buttermilk (Do NOT use lowfat) |
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| 1 tsp |
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vanilla |
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| 2- 1/2 cups |
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all-purpose flour |
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| 1 tsp |
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baking soda |
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| 1 tsp |
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salt |
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| 1 cup |
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chopped nuts, if desired |
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| Move oven rack to low position so that tops of pans will be in center of oven so that tops of pans will be in center of oven. Heat oven to 350° Grease bottoms only of 2 loaf pans with shortening. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moist. Stir in nuts and pour into pans. Bake one hour or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans, remove from pans and place top side up on wire rack. Cool completely before slicking. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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