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Banana Bread



  • 1 cup (250 mL)butter
  • 2 cups (500 mL) sugar
  • 3 cups (650 mL) mashed ripe bananas (6)
  • 4 eggs, well beaten
  • 2 1/2 cups (625 mL)flour
  • 2 tsp. (10 mL)baking soda
  • 1 tsp. (5 mL) salt
  • 1 tsp. (5 mL) nutmeg
Banana Bread photo


Preheat oven to 350F (180C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into 2 lightly greased loaf pans or a bundt pan. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.


Freeze overripe bananas in their skins in a plastic bag - when you've got 6, you're ready to make the best banana bread you've ever tasted.



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