Email to Booper      

Recipe Categories: booper's HOME PAGE4-Kids Alcohol AltonBrown APPETIZERS BakedGifts BakeSale BBQ BEEF BIRTHDAYPARTIES BREAD BreadMachine BREAKFAST BURGERS CAKESandPIES CANDY Canning CARB_FRIENDLY CASSEROLES Cheesecake COOKIES Cookingfor2 CraftyCooking CROCKPOT DESSERTS DIABETIC DogTreatRecipes EGGS ETHNIC FISHandSEAFOOD Frosting FRUIT GBSRecipes Holiday-TGiving HolidayRecipes HomemadeMixes IceCream JAMSandJELLIES LowCarb LOWFAT MAINMEAL MARINADES MEATS OldFamilyRecipes PartyPleasers PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SummerDesserts SummerDishes VEGETABLES WLSRecipes

Sharon's Banana Bread

List of Ingredients




1 1/4 cups sugar
1/2 cup stick margarine or butter,* softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour**
1 teaspoon baking soda
1 teaspoon salt
1 cup of chocolate chips
1 cup chopped nuts, if desired


Recipe



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

2. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in chocolate chips & nuts. Pour into pans.

3. 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 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing.

Recipe is fine when doubled. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.