1 c Sugar 1/3 c Margarine or butter, -softened 2 Eggs 1 1/2 c Mashed ripe bananas 1/3 c Water 1 2/3 c All-purpose llour* 1 t Baking soda 1/2 ts Salt 1/4 ts Baking powder 1/2 c Chopped nuts 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; ccol 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool com- pletely before slicing. 1 loaf (24 slices); 120 calories per slice. Do-ahead Tip: Wrap and refrigerate no longer than 1 week. *Do not use self rising flour in this recipe. Source: Betty Crocker's Cookbook, 6th Edition
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Note: Baking time is 40 minuets not 1 hour.. (I mistyped)
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betty crocker recipe for banana bread
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INGREDIENTS
3 medium ripe bananas 1 egg 1/2 cup granulated sugar (100g) 1 tsp vanilla 1/3 cup melted butter (80g) 1 1/2 cups all-purpose flour (180g) 1 tsp cinnamon powder 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup additional add-ins (optional) chopped nuts, dried fruits, or chocolate chips
Bake at 350°F (180°C) for about 50-60 minutes or until a skewer comes out of the center clean.
Enjoy!
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