Saturday, July 10, 2010
Here's a really yummy recipe for banana bread that I just made this morning. It's oh so scrumdillyicious and smells and tastes oh so yum yum yummy to my tummy. It calls for nuts but I decided that I didn't want nuts this time around so I put in chocolate chips instead. Oh how I love banana bread. Anyhow here's the recipe.
1 and 1/4 cups sugar
1/2 cup of butter of margarine,softened
1 and 1/2 cups mashed very ripe bananas ( 3 medium)
1/2 cup milk
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts if desired ( I used chocolate chips instead)
1) Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degerees Farenheit. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2) In large bowl, stir sugar and butter until well mixed. Stir in bananas, milk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts ( I used chocolate chips instead). Divide batter evenly between 2 8-inch pans or pour into 9-inch pan.
3) Bake 8-inch loafs about an hour, 9-inch about 1 hour and 15 minutes, or until toothpick comes out clean. Cool in pans on cooling rack 10 minutes.
4) Loosen sides of loaves from pans, remove from pans and place top side up on cooling rack. Cool completely for about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Blueberry-Banana Bread - Omit nuts. Stir in 1 cup fresh or frozen blueberries into batter.