Course : Fruits
Serves: 10 loaves
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1 1/4 cups Sugar
1/2 cup Margarine or butter -- Softened
2 large eggs
1 1/2 cups Mashed ripe bananas -- (3 to 4 medium)
1/2 cup Buttermilk
1 teaspoon Vanilla
2 1/2 cups All-purpose flour*
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Chopped nuts -- if desired

Preparation / Directions:

*if using self-rising flour omit Baking soda and salt. Ripe bananas freeze easily. Mash, adding 1 tablespoon lemon juice for. Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only 10 miniature loaf pans, 4-1/2 X 2-3/4 X 1-1/4 inches. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To Microwave: Grease 12-cup microwavable bundt cake dish generously. Prepare batter as directed. Pour into dish. Microwave uncovered on high 12 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back when touched lightly. Let stand on heatproof surface (not on wire rack) 10 minutes. Remove from dish; cool.

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  (5 3/4 Stars!)
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