Tuesday, July 2, 2013

Tasty Tuesday Banana Bread

Hello Blog followers!  I am glad to report that I am feeling all better now so I will be able to blog more regularly and hopefully add some of my own designs!

Today I would like to share a fantastic Banana Bread recipe.  It is from Betty Crocker and is so soft and fluffy and it is just delicious!

What you will need:
  •  1 1/4 cups sugar 
  •  1/2 cup butter or margarine, softened 
  •  2 eggs 
  •  1 1/2 cups mashed very ripe bananas (3 to 4 medium) 
  •  1/2 cup buttermilk 
  •  1 teaspoon vanilla 
  •  2 1/2 cups Gold Medal® all-purpose flour 
  •  1 teaspoon baking soda 
  •  1 teaspoon salt 
  •  1 cup chopped nuts, if desired

    • 1.  Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms of 2 loaf pans, 8 1/2 x 4 inches, or 1 loaf pan, 9 x 5 x 3 inches. Or if you want it to be a bit more presentable, I like to bake it in a bundt pan.  If you do choose to use a bundt pan I recommend buttering and flouring it.
    • 2.  Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt until moistened. Stir in nuts. Pour into pans.
    • 3.  Bake 8-inch loaves for about 1 hour, 9-inch loaves for about 1 1/4 hours, and the bundt for about 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then loosen the sides of the loaves from the pans. Remove the loaves from the pans and place on wire rack.  Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days. 

    I hope you enjoy this as much as I did!   

    Happy Crafting!!



    1. So glad to hear you are feeling better. Hope you have a healthy summer filled with fun and creativity. Have a blessed July 4TH!