Irresistible Banana Bread
Rich buttermilk, crunchy nuts and flavorful, ripe bananas
make this banana bread tops.
Prep: 15 min - Start To Finish: 3 hr 25 min
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 cup chopped nuts, if desired
1 teaspoon salt
1. Move oven rack to low position so that tops of pans will
be in center of oven. Heat oven to 350°F. Grease bottoms only
of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3
2. Mix sugar and butter in large bowl. Stir in eggs until well
blended. Add bananas, buttermilk and vanilla. Beat until smooth.
Stir in flour, baking soda and salt just until moistened. Stir
in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4
hours, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from
pans and place top side up on wire rack. Cool completely, about
2 hours, before slicing. Wrap tightly and store at room temperature
up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves (24 slices each)
Nutritional Info Per 1 Serving: Calories 70 (Calories from Fat 20 );
Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 95 mg;
Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g
Diet Exchange: 1 Starch
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.