Skip to main content

Mom's Favorite Banana Bread Recipe

 Banana Bread

Double or single recipe

(2 blocks) one block butter

(2 1/2 ) 1 1/4 C sugar

(4 eggs) 2 eggs

(1/2 C) 4 Tbs sour milk

(2 tsp) 1 tsp vanilla

(2 C bananas) 1 cup mashed banana

(3 C) 1 1/2 C flour

(2 tsp) 1 tsp salt

(2 tsp) 1 tsp baking soda

(1 tsp) 1/2 tsp baking powder

(2 C) 1 cup nuts chopped optional 

Bake 325* 50-60 min

One bread pan or two if doubled

Comments

Popular posts from this blog

Food Nanny's Crescent Rolls

 Food Nanny's Crescent Rolls (Ashley's favorite butter roll recipe) 2   tablespoons   active dry yeast 1/4   cup   plus 1 tablespoon warm   105-115 degrees water 1   cup   milk 3   eggs 1/2   cup   sugar 1/2   cup   canola oil About 5 1/2 cups all-purpose flour   divided 2   teaspoons   salt Butter Instructions In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes. Meanwhile, heat the milk in the microwave until just warm, not scalding. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and the 2 teaspoons salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours. Lightl...

Tomato Basil Bisque

 Tomato Basil Bisque by Amber's Kitchen INGREDIENTS:  *1 large butternut squash, (About 3 cups of cooked squash)  *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes  *2 cups chicken stock *2 teaspoons salt  *2 Tablespoons sugar *2 teaspoons dried basil  *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)  *1/2 -1 cup heavy cream, *optional  Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is c...

Orange Rolls

  Ingredients Rolls: 1 3/4   cups   warm water 2   Tablespoons   active dry yeast 1/3   cup   granulated sugar 2   large   eggs 1/2   cup   butter   (1 stick), melted 1   teaspoon   salt 5   cups   all-purpose flour Filling: 1/2   cup   butter   (1 stick), softened 1/3   cup   granulated sugar zest of 2 large oranges Orange Glaze: 2   cups   powdered sugar 1/2   teaspoon   orange zest   (from fresh orange) 2   Tablespoons   freshly squeezed orange juice Instructions In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture. Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes. Knead dough again for 3 minutes. Let rest for 10 minutes. Knead dough one more ti...