Saturday, June 06, 2009

Grandma's Slow Cook Banana Bread

This recipe was passed on to me by my best friend K. It came from her grandmother and is a delicious banana bread. It cooks longer then a regular banana bread at a lower temperature but the result is moist, banana goodness. I promise you won't be disappointed.

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 3 overripe bananas, mashed
  • 2 cups flour
  • 2 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped nuts (optional)
Preheat oven to 250F. Butter and flour loaf pan plus one mini loaf pan.

Cream together butter and sugar until light and fluffy (KitchenAid speed: 4). Add eggs, mix to combine. Stir in mashed bananas. Add flour, baking soda, and salt, mix to combine (KitchenAid speed: stir). Stir in chopped nuts if desired.

Pour batter into loaf pans and bake for 1 1/2 to 2 hours. The mini-loaf will take shorter time then the large loaf, approximately 1 hour. Loaf is ready when tester inserted in center comes out clean.

1 comment:

K.S. said...

Yay! Miriam probably wouldn't understand the internet world, but she'd be happy to know her bread was getting so much play. :)