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Preparation Time : 20
Cook Time : 35
Total Time : 55
1 1⁄4 cups sugar
1⁄2 cup butter or 1⁄2 cup margarine, softened
1 1⁄2 cups mashed ripe bananas (3 to 4 medium)
1⁄2 cup buttermilk
2 1⁄2 cups all-purpose flour
1teaspoon baking soda
1cup chopped nuts, if desired
Heat oven to 350°F
Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts.
Divide batter evenly among pans, filling each with about 1/2 cup batter.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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