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From: [EMAIL PROTECTED]
Date: Sun, 12 Nov 2006 18:59:10 -0500 (EST)
Subject: Ripe Banana Loaves
To: [EMAIL PROTECTED]
Ripe Banana Loaves
1 18.25-oz. box yellow cake mix
1/2 c. packed light brown sugar
2 very ripe medium bananas, peeled and mashed
3/4 c. buttermilk
1/2 c. vegetable oil
3 large eggs
1 tsp ground cinnamon
Preheat oven to dg350. Grease and flour 2 9- or 10-inch loaf pans.
In bowl mix cake mix, briwn sugar, bananas, buttermilk, oil, eggs and
cinnamon with mixer at low speed for one minute. Increase speed to medium
and beat two minutes more. Divide batter between prepared pans and bake
loaves 40-45 until golden brown and test clean. Remove to wire rack to
cool for 20 minutes. Remove to wire rack to cool completely. Store loaves
at room temperature for up to one week or freeze them (wrapped in foil)
for up to six months. Thaw the loaves overnight on the counter before
serving.
Yield 2, 9-inch loaves.
Sherri
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