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VERY BANANA BREAD 
1/2 cup butter, room temperature
1 1/3 cup sugar
2 eggs
2 tsp. Myer's or DeKuyper banana liquor
1/4 cup banana yogurt (Banilla) or buttermilk
1 tsp. banana, almond or vanilla extract
2 cups flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup ripe bananas, mashed
1 1/2 cup chopped pecans or walnuts

In the bowl of an electric mixer, cream together butter and sugar until it becomes light and fluffy. Add eggs, one at a time, beating after each addition. Continue to beat until fluffy and light.

Combine liquor and extracts. Sift the dry ingredients together and add half to batter. Add buttermilk or yogurt, extract and liquor, then remaining dry ingredients. Add mashed bananas and beat one minute longer.

Stir in chopped nuts.

Grease and flour several loaf pans or 1 extra large loaf pan.

Bake at 350°F degrees until toothpick inserted in center comes out clean.

Submitted by: CM

recipe reviews
Very Banana Bread
   #55685
 Brandon (Maryland) says:
I really enjoyed this recipe. I find that adding a tablespoon of ground flax makes it a tad healthy and adds a lot to moisture. Also adding the nuts helps retain moisture. I added a cinnamon crumb topping to this once and it was good. Using buttermilk makes it taste richer. I am having a hard time getting my hands on the banana liquor is my only problem.
   #136509
 AnneK (California) says:
Yummy. I used a large loaf pan and 50-60 minutes seems to work.

Use Bols Creme de Banane liqueur. It's more expensive but deliciously rum-based instead of the other artificial ones.

 

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