I think it depends on how big your bananas are. Mine are always frozen, so they pretty much turn to mush. LOL. but I find, when they are like that, it makes the loaf moist. I usually use at least 3. ;Sometimes, even 4.
-----Original Message----- From: Eileen Scrivani via Cookinginthedark [mailto:[email protected]] Sent: Wednesday, January 24, 2018 9:35 AM To: [email protected] Cc: Eileen Scrivani <[email protected]> Subject: Re: [CnD] Banana Bread Soft and Moist: (Tried And True_) Hi Helen, This sounds like a good recipe. Although I’ve made banana bread in the past, its been quite a while, and in the recipe I used to make I seem to recall mashing 2 bananas. I was wondering exactly how many bananas you use in this recipe. Am I correct in guestimating that 1 Cup would be about 1 mashed banana? Thanks. Eileen From: Helen Whitehead via Cookinginthedark Sent: Tuesday, January 23, 2018 7:41 PM To: [email protected] Cc: Helen Whitehead Subject: [CnD] Banana Bread Soft and Moist: (Tried And True_) Banana Bread soft and Moist Tried and True I omit the cinnamon and walnuts. 1/2 c. butter 2 eggs 1 c. white sugar 1 tsp. vanilla extract 1 c. ripe mashed bananas 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt 1/2 c. sour cream 1-1/2 c. sifted flour 1/2 c. chopped walnuts (optional) Preheat oven to 350°F. Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy. Add: bananas, cinnamon and mix well. Add: baking soda, salt, sour cream, flour, mix until all smooth. Pour into a greased and floured loaf pan. Bake at 350°F for 1 hour until done. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
