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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Banana Bread
Makes: 32
servings
Yield: 2 loaves
Prep
15 mins
Bake
350°F 50 mins
to 1 hr
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (2 to 3 medium)
- 1/2 cup margarine or butter, softened
- 3 tablespoons milk
- 2 eggs
- 1 cup toasted walnuts
Directions
1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.
2. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).
From the Test Kitchen
- Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using.
Nutrition Facts
(Banana Bread)
- Servings Per Recipe 32,
- cal. (kcal) 115,
- Fat, total (g) 6,
- chol. (mg) 13,
- sat. fat (g) 1,
- carb. (g) 15,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 41,
- vit. C (mg) 1,
- sodium (mg) 101,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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