The ONLY banana bread recipe I use. Everyone in the house loves it.
1¼ cups sugar
½ cup butter, softened
2 eggs
1½ cups mashed ripe bananas (3 to 4 medium bananas)
½ cup milk with ½ Tbsp. lemon juice (let sit a few minutes)
1 tsp. vanilla
2½ cups flour
1 tsp. soda
1 tsp. salt
Mix ingredients in order until just moistened. Grease loaf pans or line
with foil. I use 1 regular size loaf pan and 2 small ones. Move oven
rack so that tops of pans are in the middle. Bake at 350 for an hour.
Check at 45 minutes and test for doneness with toothpick.
The original recipe says:
½ cup buttermilk (instead of my substitute of milk/lemon juice)
use 1 loaf pan, 9x5x3 or 2 loaf pans, 8 1/2x4 1/2x 2 1/2.
1¼ cups sugar
½ cup butter, softened
2 eggs
1½ cups mashed ripe bananas (3 to 4 medium bananas)
½ cup milk with ½ Tbsp. lemon juice (let sit a few minutes)
1 tsp. vanilla
2½ cups flour
1 tsp. soda
1 tsp. salt
Mix ingredients in order until just moistened. Grease loaf pans or line
with foil. I use 1 regular size loaf pan and 2 small ones. Move oven
rack so that tops of pans are in the middle. Bake at 350 for an hour.
Check at 45 minutes and test for doneness with toothpick.
The original recipe says:
½ cup buttermilk (instead of my substitute of milk/lemon juice)
use 1 loaf pan, 9x5x3 or 2 loaf pans, 8 1/2x4 1/2x 2 1/2.
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