Banana Bread (Baked in a Tin Can)

By á-32188

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar or turbinado sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 1/3 cup mashed bananas

Details

Adapted from thereadystore.com

Preparation

Step 1

Preheat oven to 350°. Lightly grease 4 soup or vegetable tin cans with cooking spray. In a large bowl combine flour, baking soda, and salt; stir. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture, until just moistened. Pour batter evenly into 4 greased soup or vegetable tin cans. Bake for 30-35 minutes or until skewer inserted in middle comes out clean. Allow bread to cool in cans. After cooling, pour bread out of the can, slice, smear with butter (optional), eat, and enjoy. Or wrap and give away. (If not giving away the same day as having baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness. Can store up to 3 days in refrigerator or 2 weeks in the freezer. If placing in freezer, take bread out of can to freeze and return to cleaned can when presenting.)