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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Betty Crocker! Ingredients:
1 1/4 cups sugar |
1/2 cup butter or 1/2 cup margarine, softened |
2 eggs |
1 1/2 cups mashed ripe bananas (3 to 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°F
2. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
3. In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts.
4. Divide batter evenly among pans, filling each with about 1/2 cup batter.
5. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
6. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours.
7. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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