Tuesday, May 8, 2012

Banana Bread Bonanza!

This is the very best banana bread recipe I have ever tried.  It is moist from the moment it comes out of the oven!  I am most certain the pudding is the culprit!
The recipe yields two 8x4x2 size loaves.  I bake it in four smaller sized pans.  If you like nuts, be sure to add some as they give it that occasional burst of texture.

Banana Bread

5 eggs
2 C. mashed bananas
1 C. vegetable oil
1 tsp. vanilla
2-1/2 C. flour
1-1/4 C. sugar
2 packages instant vanilla pudding mix (3.4 oz)
1-1/4 tsp. baking soda
1 tsp. cinnamon
1C. chopped nuts

Beat eggs, bananas, oil and vanilla.  Stir into dry ingredients until moistened.  Stir in nuts if desired.
Bake in two greased 8x4x2 inch loaf pans for 45-60 minutes at 350*.  Cool for 10 minutes prior to removing from pans.

This recipe merits the use of perfectly good bananas.....meaning, you do not have to wait for your bananas to turn black to try it!  

Bon Appetit!!

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