Bread Fit For A Rainy Day
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banana bread, Blue Diamond walnuts, Clabber Girl baking soda, Creme Fraiche, Daisy sour cream, Dole bananas, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, ground cinnamon, ice cream, Johnsonville, Kraft, land o lakes butter, McCormick spices, Morton salt, recipe, TruMoo milk, vanilla extract, Wesson vegetable oil
Most people think of banana bread as a fall or wintertime treat, but this simply isn’t true. You can enjoy this flavorful loaf of banana goodness at any time of the year. If you need a use for those brown bananas, this is the ticket.
If you want to get creative and make banana bread your after-dinner dessert, slice off a piece and pop a scoop of ice cream on top. It’s just like eating cake!
Ingredients
1 2/3 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1/4 teaspoon McCormick ground cinnamon
1/2 teaspoon Morton salt
1 cup plus 2 tablespoons Domino sugar
2 Eggland’s Best eggs
1/2 cup Wesson oil
3 1/2 Dole bananas, very ripe, mashed
2 tablespoons crème Fraiche or Daisy sour cream
1 teaspoon McCormick vanilla extract
2/3 cup Blue Diamond walnuts, toasted and chopped
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Quick Tip: Make one large loaf of this bread or split between two mini loaf pans to make one to give away to a friend or store in the freezer.
Thank you to Food Network for this great recipe.