Monday, September 19, 2016

Moist Banana Bread



Just a little tip to save you time when you want something delicious for breakfast or with your coffee. Make the banana bread as instructed below, once its baked cool completely, then once it has cooled wrap each loaf 2 or 3 times with plastic wrap then pack them in a freezer Ziploc. When you're ready to use you can defrost in a microwave or leave on the counter until it defrosts completely and enjoy


3 flour
1 tbsp.  Ground cinnamon
2 tsp.  Baking soda
2 c sugar
2 TBSP. Vanilla or banana extract
1 c. Vanilla pudding, sour cream or plain yogurt
1 c. butter
4 eggs
7 medium riped Bananas
Pecans or Walnuts Optional

you can make it diabetic friendly buy changing the flour to wheat flour the sugar to Splenda the sour cream to a lite sour cream the banana has natural sugars so its friendly until you get to the banana lol

Instructions

Preheat oven to 325* – 350* depends on your oven. Spray your bread pans with baking spray. Makes 4 medium loaves with 6 small round cupcake style muffins, 8 / 4inch round diameter baking cups each one takes one cup of batter, or 2 very large loaves. In a large mixer blend together the sugar and the butter add 1 egg at a time then add bananas mix until broken down a little smooth with small chunks now add the rest of the ingredients Mix well, if using nuts fold in once batter is mixed. Bake for about 30-45 minutes for large loaf, for muffins about 15 to 20 minutes,  may take a bit longer just check with a toothpick if it comes out clean.

Enjoy

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