Banana Bread

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{"ops":[{"insert":"2 cups all-purpose flour"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon baking soda"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1/4 teaspoon salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"3/4 cup brown sugar"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 eggs, beaten"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 1/3 cups mashed overripe bananas"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.\n\n2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.\n\n3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack..\n\nCut loaf with a sharp knife into 10-12 slices/servings..\n\nIf cut into 12 slices/servings each one generates per serving: 229 calories; 8.8 g fat; 34.8 g carbohydrates; 3.8 g protein; 51 mg cholesterol; 223 mg sodium.\n\n"},{"attributes":{"italic":true},"insert":"Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the "},{"attributes":{"italic":true,"bold":true},"insert":"1930s"},{"attributes":{"italic":true},"insert":". It appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950."},{"insert":"\n"}]}

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