SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
Banana Bread
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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe