On Sun 06 Jul 2008 01:30:15p, Gloria P told us...

> This recipe is delicious but don't do as I did and pour the tsp of
> baking soda into the flour cannister instead of the sifter. Luckily it
> all landed on the flour scoop instead of all over the flour.
>
> Banana Bread from "Beard on Bread"
>
> 2 c. sifted all purpose flour
> 1 tsp. baking soda
> 1/2 tsp. salt
> 1/2 cup butter (1/4 lb.)
> 1 cup granulated sugar
> 2 eggs
> 1 cup mashed very ripe banana (2 or 3 bananas)
> 1/3 cup milk with 1 tsp. lemon juice or vinegar added
> 1/2 cup chopped nuts (I use pecans)
> My additions:
> finely grated rind of 1 orange
> splash of vanilla
> Note: I use a mixer but you can mix it all by hand.
>
>
> Preheat oven to 350 degrees F.
> Sift flour, soda, and salt together, set aside. Cream the butter till
> fluffy, add sugar and mix well. Add eggs, rind, and bananas, blend
> thoroughly. Slowly and alternately fold in the flour and curdled milk.
> Blend well after each addition. Stir in the nuts then pour batter in
> to lavishly buttered 9x5 inch loaf pan. Bake 60 minutes or until the
> bread springs back when lightly touched in the center.
>
> Cool on a wire rack and remove from pan after about 10-15 minutes. Let
> cool completely before wrapping for storage.
>
> gloria p
>

Thanks for posting this, Gloria. Copied and pasted into Mastercook.

I hate recipes that call for 2-3 bananas with no equivalent cup
measurement. I'm glad this recipe states both.

--
Wayne Boatwright
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Sunday, 07(VII)/06(VI)/08(MMVIII)
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Cats must try to bat a sandwich or
Fudgesicle out of mom's hand.
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