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The Best Banana Bread Ever
Felsenstein Family, Glen Rock, NJ
“People LOVE this recipe. It also varies easily with chocolate chips, peanut butter chips, etc. And if you’re short by a banana, you can substitute a jar of baby food bananas!” Lori Felsenstein
INGREDIENTS Makes 1 loaf
3 very ripe bananas (brown is good!)
1⁄2 cup (8 tablespoons) unsalted butter or margarine
1 cup granulated sugar 2 large eggs
1 1⁄4 cups all-purpose flour, or half whole-wheat and half all-purpose flour
1 teaspoon baking soda 1⁄2 teaspoon salt
PREPARATION
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Preheat oven to 350°F. Grease a loaf pan.
In a bowl, mash the banan- as. Set aside.
In a microwave-safe bowl, melt the butter in the mi- crowave. Let cool slightly. Add the sugar and eggs to the bowl with the butter and stir until blended. Stir in the flour, baking soda and salt. Add the bananas and stir until just moistened. Do not overmix. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. If it is not yet done, you can turn off the oven and let the bread sit in the hot oven for up to 15 minutes more.
Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool for at least 30 minutes
before slicing.
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