Fresh-baked banana bread topped with sliced strawberries and white chocolate strawberry yogurt makes a delightful breakfast. Perfect with a cup of tea!
I have been making this recipe from the Better Homes and Gardens New Cook Book since I was a newlywed -- and a new cook.
1 3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup shortening, margarine or butter
2 tablespoons milk
1/4 cup chopped nuts (optional)
In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda and salt. Add mashed bananas; shortening, margarine or butter; and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts, if desired.
Pour batter into a greased loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).