Banana Nut Bread
1/2 cup butter or margarine, softened
1-1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium or 3 small)
2 tablespoons 2% milk
1 teaspoon either vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt in a small bowl and mix well. Gradually add to banana mixture and stir just until moistened. Fold in nuts.
Pour into a greased 9-inch x 5-inch loaf pan. Bake in a preheated 325 degree oven for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Yield is about 16 slices.
Lois' Six Week Muffins
1 (15 ounce) box Kellogg's Raisin Bran* or your favorite Bran cereal)
3 cups sugar
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
1 quart buttermilk
4 large eggs (beaten)
In a large mixing bowl, add 1st 5 ingredients and mix well. Add oil, buttermilk, beaten eggs and mix well.
Store in covered container, in refrigerator. DO NOT STIR AFTER YOU REFRIGERATE)
Spoon batter into a muffin pan that you have greased or use cupcake liners. Let stand for 10 minutes, then bake at 400 degrees in a preheated oven for 15-20 minutes.
*If you do not like raisins, use plain bran cereal.
Happy Baking, and Enjoy.
The Old Guy
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