Banana Bread

By lianbl88

Crunchy nuts and flavorful, ripe bananas make this banana bread tops. Substitute buttermilk for extra richness. Add dried cranberries for an extra kick.

Ingredients

• 1 cup sugar
• 3 Tbs canola oil or butter or margarine, softened
• 1 egg
• 1 cup mashed very ripe bananas (3 medium)
• 3/4 cup milk or buttermilk
• 2 1/2 cups Gold Medal® all-purpose flour
• 3-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped nuts, (pecans or walnuts) if desired
• 1/2 cup dried cranberries (optional)

Details

Servings 1
Preparation time 15mins
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Put the bananas in the mixer bowl and beat at low speed to mash them. If using butter or margarine, add now and mix well with bananas.

3. Add all of the other ingredients and beat on medium for 30 - 45 seconds (don't over-beat) pour/scrape into pan(s)

4. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.