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This recipe for banana bread was submitted by a visitor from Canada, Wendy Martino. (added February 28, 2005)
Ingredients and Instructions:
Be sure to grease the loaf pan before pouring the batter in. Bake at 350 for 1 hour or until the toothpick comes out clean. ENJOY
Cream butter and sugar together. Add one egg at a time, beating till smooth. Blend in mashed bananas.
In the second bowl, stir flour with baking soda, baking powder, salt, and nuts. Add to banana mixture stirring only to moisten. Transfer to greased loaf pan. Bake at 350 deg. F. oven for about 1 hour until an inserted toothpick comes out clean. Let stand for 10 minutes. Remove from pan and place on a cake rack to cool. Wrap to store.
This banana bread recipe makes 1 loaf.
Category: Banana Bread Recipes
Break eggs into a mixing bowl and beat until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana and almond flavoring.
Measure the remaining ingredients into another bowl and stir until well mixed. Pour over batter and stir just to combine. Place into greased loaf pan. Bake at 350 deg. F. oven for 1 hour until toothpick inserted in the center comes out clean. Let stand for 10 minutes. Remove from pan and let cool.
Cream shortening and sugar together. Beat eggs until light. Add to the creamed shortening along with bananas and lemon juice. Mix well. Sift flour, baking powder, and salt together and mix quickly into the banana mixture. Add nuts. Bake in a greased loaf pan at 375 deg. oven for about 1 hour.
This banana bread recipe makes 1 (1 pound) loaf.
Sift the flour, Graham wafer crumbs, baking powder, baking soda, and salt. Beat shortening until creamy. Gradually beat in sugar until light and fluffy. Add eggs and beat well. Stir in dry ingredients alternately with the bananas. Fold in the nuts. Turn into a well-greased loaf pan. Bake a 350 deg. F. oven for about 1 hour.
Coat the bottom of a 9x5 inch glass loaf pan with nonstick vegetable cooking spray. In a mixing bowl combine flour, baking powder, baking soda, salt, and ginger. In another small bowl, mash bananas, mix with lemon juice, and set aside.
In a large bowl, combine orange juice, margarine, eggs, and milk. Stir in chopped nuts and 5 teaspoons of currants. Fold in mashed bananas and add dry ingredients, mixing well. Turn into a microwave-safe pan and top with 1 teaspoon of currants and a few dashes of cinnamon.
Place in microwave on the inverted saucer. Microwave on medium-high (70%) for 3 1/2 to 4 minutes. Turn the pan and continue microwaving at 70% for another 3 1/2 to 4 minutes. Microwave on high for 4 to 5 minutes, until the knife inserted into the center of the bread, comes out clean. If the browned top is desired, place it under a conventional oven broiler for 30 seconds. Let cool for 10 minutes. Remove from pan. If the bottom is still damp, return to microwave, bottom-up, and microwave on high for 1 to 2 minutes, until dry.
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