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makes 1 loaf
2 c. sifted flour, all purpose
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. granulated sugar
2 eggs
1 c. mashed very ripe bananas (about 2)
1/2 c. milk
1 tsp. lemon juice or vinegar
1/2 c. chopped nuts
Sift flour with baking soda and salt.
Cream the butter and add the sugar; mix well.
Add eggs and bananas and mix thoroughly.
Combine milk and lemon juice (will curdle a bit; it's OK.)
Slowly alternate folding the flour and milk to the butter
mixture, beginning and ending with the dry ingredients.
Blend well after each addition. Stir in nuts.
Pour the batter into a "lavishly buttered" 9 inch loaf pan
and bake in a preheated 350deg. oven 1 hour or until the bread
springs back when lightly touched in the center.
Cool a few minutes on a rack, then remove from pan and cool
thoroughly before wrapping in foil or plastic wrap for storage.
2 c. sifted flour, all purpose
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. granulated sugar
2 eggs
1 c. mashed very ripe bananas (about 2)
1/2 c. milk
1 tsp. lemon juice or vinegar
1/2 c. chopped nuts
Sift flour with baking soda and salt.
Cream the butter and add the sugar; mix well.
Add eggs and bananas and mix thoroughly.
Combine milk and lemon juice (will curdle a bit; it's OK.)
Slowly alternate folding the flour and milk to the butter
mixture, beginning and ending with the dry ingredients.
Blend well after each addition. Stir in nuts.
Pour the batter into a "lavishly buttered" 9 inch loaf pan
and bake in a preheated 350deg. oven 1 hour or until the bread
springs back when lightly touched in the center.
Cool a few minutes on a rack, then remove from pan and cool
thoroughly before wrapping in foil or plastic wrap for storage.
