Banana Bread: The Best Banana Bread Recipe from Cook'n

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	Banana Bread

Serves: 48

Serving Size: 1 slice
Makes: 2 loaves, 24 slices each
The next time you make this bread, save some for toasting. Spread it with cream cheese for something a little bit different. You might even enjoy a little smear of strawberry jam on top, too.

Print this Recipe

   1 1/4 cups sugar
   1/2 cup margarine or butter, softened
   2 eggs
   1 1/2 cups mashed ripe bananas (3 to 4 medium)
   1/2 cup buttermilk
   1 teaspoon vanilla extract
   2 1/2 cups all-purpose flour
   1 teaspoon baking soda
   1 teaspoon salt
   1 cup chopped nuts, if desired

   _Chow, Sally ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.

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1. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.

2. Mix sugar and margarine 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 moistened. Stir in the nuts. Pour into pans.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, 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 slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

1 SLICE: Calories 70 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 100mg; Carbohydrates 12g (Dietary Fiber 0g); Protein 1g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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