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Stays moist
indefinitely...
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2 cups |
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granulated
sugar |
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1 cup |
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softened
butter |
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6 medium |
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ripe
bananas, mashed (approximately 3 cups) |
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4 large |
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eggs, well
beaten |
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2½ cups |
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cake flour |
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2 tsp |
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baking soda |
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1 tsp |
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salt |
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1 |
Preheat oven to
350°F. Lightly grease two 9-inch loaf pans. |
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2 |
With electric
beater, cream together sugar and butter until light and
fluffy. Add bananas and eggs, beating until well-mixed. |
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3 |
Sift together dry
ingredients three times. Blend with banana mixture and
mix just until moistened. Do not over mix. |
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4 |
Divide batter
between two prepared pans. Bake 45 minutes to 1 hour,
until firm in the centers and edges begin to separate
from pans. |
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5 |
Cool on a rack for
10 minutes before removing from pans. These freeze
beautifully. |
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Yield: 2 loaves |
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Recipe Source |
| Private
Collection: Recipes from the Junior League of Palo Alto |
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