Banana Bread
Print recipe| Inspiration | Best of of Best - Best of Bridge |
Ingredients
- 1 cup butter (softened to room temperature)
- 2 Cups granulated sugar
- 2 1/4 - 2 1/2 Cups mashed ripe bananas
- 4 eggs (beaten)
- 2 1/2 Cups all purpose flour
- 2 Tsp baking soda
- 3/4 Tsp salt
- 1 Tsp nutmeg
Directions
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Preheat the oven to 350 deg F. Prepare a bundt pan (or two loaf pans), by spraying with Pam and then dusting with flour.  | |
| In a large mixing bowl, cream the butter. Add the sugar, gradually and mix well after each addition. Add the bananas and eggs and beat until well mixed. | |
| Mix the dry ingredient and blend with the banana mixture (by hand), being careful not to overmix. Pour and spread evenly into the Bundt pan. | |
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Bake 50 minutes to 1 hour; test with a cake tester or toothpick (tester inserted in middle comes out clean and it is done). Cool for 10 minutes before removing from the pan. (You might wish to insert a knife around the edge to check for places where it could be stuck). Turn out on a cake plate and dust with icing sugar when completely cooled.  | |
| This recipe freezes beautifully. If you have used the Bundt pan, cut the cake in half; wrap well in plastic wrap and then seal in a plastic bag in the freezer. | |