TIPS:This is a wonderful, kid-friendly breakfast or snack so let kids help you make it by letting them measure out all the ingredients.Click here to download in PDF format.
Mix the wet and dry ingredients separately. Why? Baking powder, a leavening agent, activates once it is wet so if you mix it with the eggs and milk too soon, the bread will not rise as well.
The riper the bananas, the sweeter the bread will be, as bananas sweeten as they become ripe. Don’t be afraid of bananas, even once the peel has turned black. If it starts to get mildew, that’s a different story.
This dish also works very well with whole wheat flour; or, mix half white with half whole wheat.
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Recipe by: Tracey Koch
Yields: 1 loaf
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
3 Tbls. milk
½ cup oil
1 tsp. vanilla
(1/2 cup chopped pecans or walnuts, optional)
1. Preheat oven to 325 degrees.
2. Sift together dry ingredients.
3. In a separate bowl, lightly beat eggs then add remaining ingredients and stir until well blended.
4. Combine wet ingredients with dry ingredients and stir just until blended.
5. Coat a loaf pan or two muffin trays with non-stick spray
6. Pour batter into pans and bake – loaf for 1 hour and 10 minutes; or muffins for 35 minutes.
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