2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
4 large bananas, very ripe (peeled, and mashed, about 2 cups)
1 cup salted peanuts, coarsely chopped, divided
Servings: 8
Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" × 5" loaf pan; sprinkle top evenly with remaining chopped peanuts.
Bake in 350º degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
4 large bananas, very ripe (peeled, and mashed, about 2 cups)
1 cup salted peanuts, coarsely chopped, divided
Servings: 8
Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" × 5" loaf pan; sprinkle top evenly with remaining chopped peanuts.
Bake in 350º degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.
