Banana bread is a kind of banana plumcake.
Difficult to determine the original recipe, there are in fact several variations.
This American dessert is served for breakfast, accompanied by butter and jam, or enjoyed plain.
- 1 box Betty Crocker™ Gluten Free yellow cake mix
- 1 cup mashed very ripe bananas (2 medium)
- 1/2 cup butter, softened
- 3 eggs
- 1/2 cup chopped nuts, if desired
METHOD:Heat oven to 350°F.Grease bottom only of 9×5-inch or 8×4-inch loaf pan with shortening.In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.Pour into pan.Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean.(Place sheet of foil over loaf to prevent overbrowning.)Cool 10 minutes.Loosen sides of loaf from pan; remove from pan to cooling rack.Cool about 1 hour before slicing.Buon appetito!
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