Banana Bread
Source
Betty Crocker's Cookbook, 6th Edition
Servings/Yield
24 servings
Ingredients
- 1 cup sugar
- ⅓ cup margarine or butter, softened
- 2 eggs
- 1 ½ cups mashed ripe bananas
- ⅓ cup water
- 1 ⅔ cups all-purpose flour*
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chopped nuts
Method
Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. |
Notes
 *Do not use self rising flour in this recipe.Do-ahead Tip: Wrap and refrigerate no longer than 1 week. |
Nutritional information per serving
120 calories per slice.
