Saturday, April 3, 2010

Banana Bread

This is one of my grandmother's recipes.  I love how it turns out every time, moist and with just a hint of banana.  I have tried out several other recipes and always come back to this one.  On a side note, if you have problems with your sweet breads being burnt on the outside and doughy in the middle, try getting a stoneware bread pan.  It is definitely worth the investment if you bake a lot of breads.  Mine were always done in the middle after that, without being burnt on the outside.

1 c. brown sugar
1/2 c. butter, softened
2 eggs
3 very ripe bananas, mashed
3 T. cream or canned milk
1/2 t. salt
1 t. baking soda
2 c. flour

*  Preheat oven to 325 degrees.  In large bowl, cream sugar and butter.  Add eggs and bananas, mix well. In medium bowl, mix salt, baking soda and flour.  Add to sugar mixture in 3 parts, alternating with cream. Mix just until dry ingredients are moist.  Pour into greased loaf pan and bake for 55-60* minutes or until knife inserted in center comes out clean.  Let cool for 10 minutes, remove from pan and place on cooling rack to finish cooling.  Enjoy!

* Note:  if you are using a stoneware loaf pan, cooking times are usually shortened.
Blogging tips