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Friday, August 20, 2010

Moist Banana Bread


¾ cup butter or oil
2 ¾ cups flour
½ cup buttermilk or sour cream (optional)
2 eggs beaten
1 teaspoon baking soda
1 teaspoon baking powder
1 table spoon lemon juice
1½ cup mashed ripe banana (3 medium)
1 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla (for variation can use amaretto if you like that flavor and if using almonds for nuts, personally I don't care for amaretto)
1 teaspoon ground cinnamon (optional)
¾ tsp salt
1 cup of chopped nuts (almonds or walnuts or pecans, can try pistachio for variation and color)
1 cup of chocolate chips (you can use white chocolate chip if desired)

* Preheat the oven at 325 F
* Cream together the butter/oil and sugar.
* Blend in bananas, lemon juice, eggs and vanilla.
* Sift together flour, soda, salt, cinnamon and baking powder.
* Add to banana mixture and buttermilk (or sour cream).
* Mix thoroughly after each addition.
* Fold in nuts or chocolate chips morsels
* Pour batter into greased and floured 9” x 3” loaf pan
* Bake at 325 degrees for about 1 and 15 min hour or until a tooth pick inserted comes out clean.
* This recipe makes 2 small loaves.

Recipe modified by Surekha from a recipe from Strongsville HS Marching Band 2002 recipe book and recipes from friends and family.

Photograph by Surekha

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