Baked Beans, this looks like he recipe I’ve made. Follow the recipe - it’s pretty easy. Very ripe bananas.
Aunt Lois’ Banana Nut Bread
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Ingredients
Pillsbury® Baking Spray with Flour
1 1/2 cups Martha White® All-Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup Crisco® Pure Vegetable Oil
3 tablespoons buttermilk
2 large eggs, beaten
1 cup mashed ripe bananas
1/2 cup chopped pecans
Preparation Directions
HEAT oven to 325°F. Spray the bottom only of a 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine flour, baking soda and salt in large bowl; mix well.
ADD sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour batter into prepared pan.
BAKE 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
You use 3 or 4 bananas per loaf…however many you want. One recipe makes 1 large loaf. I’ve never stored it in the refrigerator. I’d say out, the bread wouldn’t last long enough for more than. two or three loaves even if you ate a lot.
Hi BakedBean, I’m just curious. Why did you buy so many bananas? If you have a blender than throw 2 banana in it, and some milk, a little ice, yogurt if you have it, and sugar and you have a smoothie. Does your day program have a blender? Maybe they would buy those extra bananas off of you to make drinks for everybody.