Banana Bread (crocker) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1/3 cup: Margarine or butter, softened
2: Eggs,
1 1/2 cup: Mashed ripe bananas,
1/3 cup: Water,
1 2/3 cup: All-purpose llour*,
1 tsp: Baking soda,
1/2 tsp: Salt,
1/4 tsp: Baking powder,
1/2 cup: Chopped nuts,
Directions:
Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2
1/2 or 9 x 5 x 3 inches. Mix sugar and margarine in 2 1/2-quart bowl.
Stir in eggs until blended. Add bananas and water; beat 30 seconds.
Stir in remaining ingredients except nuts just until moistened; stir
in nuts. Pour into pan. Bake until wooden pick inserted in center
comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60
minutes; ccol 5 minutes. Loosen sides of loaf from pan; remove from
pan. Cool com- pletely before slicing. 1 loaf (24 slices); 120
calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 1 week.
*Do not use self rising flour in this recipe.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
1/2 or 9 x 5 x 3 inches. Mix sugar and margarine in 2 1/2-quart bowl.
Stir in eggs until blended. Add bananas and water; beat 30 seconds.
Stir in remaining ingredients except nuts just until moistened; stir
in nuts. Pour into pan. Bake until wooden pick inserted in center
comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60
minutes; ccol 5 minutes. Loosen sides of loaf from pan; remove from
pan. Cool com- pletely before slicing. 1 loaf (24 slices); 120
calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 1 week.
*Do not use self rising flour in this recipe.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp