Gold Medal Flour's Best-Ever Banana Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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The recipe is not mine. It's from a bag of Gold Medal Flour, so if you don't care for it...that's o.k. It certainly has what it takes to make it a keeper for me, though. No muss. No fuss. It's light, moist, and makes two perfect 8 X 4 loaf pans. Takes about an hour to bake. P.S. It needs an added banana to really enhance the flavor, though. Ingredients:
1 1/4 cups sugar |
1/2 cup butter or 1/2 cup margarine, softened |
2 eggs |
1 1/2 cups mashed very ripe bananas (3-4 medium) |
1/2 cup buttermilk |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup chopped nuts, if desired |
Directions:
1. Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
2. In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
3. Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
4. Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
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