The Newbury Girls aren't afraid to try new things, thirst and hunger for knowledge, and have great joy in participating in this most uncivilized adventure called life.
I have some visiting brown bananas... where is your recipe????
Gee, put some butter on there why don't you? :-) Love ya
*drool* Thank you for making me hungry. Again. ; P
@Kim: Betty Crocker made me do it.1 1/4 cups sugar1/2 cup butter or margarine, softened2 eggs1 1/2 cups mashed very ripe bananas (3 to 4 medium)1/2 cup buttermilk1 teaspoon vanilla2 1/2 cups Gold Medal® all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup chopped nuts, if desired Print these coupons... About Concordance™ 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
You are never allowed to make that again.... I gained back five pounds!