1 1/4 cups sugar
1/2 cup butter or stick margarine, softened*
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour**
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans
will be in center of oven. Heat oven to 350°. Grease
bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2
inches, or 1 loaf pan, 9x5x 3 inches, with shortening.
2. Mix sugar and butter in large bowl. Stir in eggs until
well blended. Stir in bananas, buttermilk and vanilla;
beat until smooth. Stir in flour, baking soda and salt
just until moistened. Stir in nuts. Divide batter evenly
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about
1 hour 15 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes in pans on wire rack.
4. 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
*Spreads with at least 65% vegetable oil can be used
**If-using self-risingflour, omit baking soda and salt.
1 Slice: Calories 70 (Calories from Fat 20); Fat 2g (Saturated 1g);
Cholesterol 15mg; Sodium 95mg; Carbohydrate 12g (Dietary Fiber
Og); Protein 1g % Daily Value: Vitamin A 2%; Vitamin C 0%;
Calcium 0%; Iron 2% Diet Exchanges: 1/2 Starch, 1/2 Fruit
BLUEBERRY-BANANA BREAD: Omit nuts. Stir 1 cup
fresh or frozen blueberries into batter.
Pairs Well With
Don't throw away those bananas that are turning
brown and soft. They're just right for banana bread.