Friday, April 25, 2014
A family favorite.
I bought a whole bunch of bananas earlier in the week so that I could freeze them and make all sorts or yummy things (like nice cream!) But, life got busy and the bananas didn't make it to the freezer. Instead they got to the perfect ripeness to make banana bread.
Here is the recipe from my Betty Crocker cookbook but with my ingredients:
1 1/4 cups coconut sugar
1/2 cup of butter
2 large eggs
1 1/2 cups mashed ripe bananas (3-4)
1/2 cup rice milk
1 tsp vanilla
2 1/2 cups whole grain flour
1 tsp baking soda
1 tsp salt
Pour into greased loaf pans. Bake 350 degrees (8" pans about 1 hour, 9" pans about 1 1/4 hours and smaller pans 30-45 minutes).
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