Thursday, July 22, 2010

Tina's Banana Bread

I think I got this recipe when we lived in Montana..........Long time ago! Been making it regularly ever since.

3 mashed, ripe bananas
1/2 cup melted butter [or margarine]
1 [scant] cup of sugar
1 1/2 cups flour [I sometimes mix half brown, and half white, flours and throw in 1/4 cup or so of wheat germ.....
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt---barely.

Mix the flour, salt and soda together in a medium bowl.

Break eggs into a larger bowl.

Add the sugar to the eggs and blend well.

Stir the mashed banana, the half cup of melted butter and the tsp. of vanilla into the egg and sugar mix. Blend well, then stir in the flour mixture until it is incorporated.

Grease and flour a bread pan [9"x5"x3"].

Pour in the batter and bake at 350 degrees F for 1 hour.

It gets very dark but must be baked the full time to make sure it is baked in the middle! Poke it with a metal skewer. When the skewer comes out clean the bread is done. Let the pan rest on a cooling rack for ten minutes, then invert the pan over the cooling rack and gently remove the loaf from the pan. Cool thoroughly before eating or storing.

To store, wrap in cling wrap or foil. It tastes even better if you store it wrapped, in the fridge, for a few days before eating, and it freezes beautifully. Defrost by letting it sit at room temperature for about an hour....

Tastes very good with butter or cream cheese.

Can make 18 regular size muffins....Bake for twenty minutes at 350 degrees F. Cool in pan for five minutes or so, then shake loose and cool thoroughly on wire rack.

Note: A handful of chopped nuts can be added with the banana.

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