LOCATION: Recipes >> Breads Quick >> Banana 17
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Banana 17
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Banana Bread
2 medium or large ripe bananas, mashed
2 large eggs
1/2 cup Canola or other vegetable oil
5 Tablespoons buttermilk or 5 rounded Tablespoons sour cream
1 1/2 teaspoons vanilla
1 3/4 cups unsifted flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt, optional
1 cup chopped walnuts or pecans, optional
Preheat oven to 325 F. Lightly grease a loaf pan.
In a large bowl combine bananas, (I mash them first and then add
the rest) eggs, oil, buttermilk or sour cream and vanilla. Add
remaining ingredients and mix well. Pour into prepared pan and
bake for 1 hour and 15 -20 minutes or until golden brown and
toothpick inserted in center comes out clean. Cool in pan for
about 5 minutes; remove from pan to wire rack and cool completely.
NOTE: For some reason this recipe does NOT come out the same if
it is doubled. But it is quick and very easy, so I often line
up two or three bowls and mash, measure, mix and bake. I never
use a mixer for this recipe, just a bowl and wooden spoon. This
bread also freezes well.
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