Saturday, November 15, 2008

Treats...Day 9 & 10

Super Busy Weekend...we went to the nursery this morning and bought trees and shrubs for the back yard. Halleujah! I love it already! I'll post pics tomorrow.

So anyway, I didn't post a recipe yesterday so today I'll post a good one. This is one of my favorite banana bread recipes and the streusel at the end is what makes it REALLY good!

1 1/4cups sugar
1/2cup butter or margarine, softened
1 1/2cups mashed very ripe bananas (3 to 4 medium)
1/2cup buttermilk
1teaspoon vanilla
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon salt
1cup chopped nuts, if desired
1.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2.Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3.Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

1/2 c. Sugar
1/2 tsp Cinnamon
3/4 cup Flour
1/3 cup butter

Blend all ingredients together and sprinkle on top of unbaked loaves before putting in oven.

If I don't make the struesel I sprinkle the top with cinnamon sugar before I bake them. They come out with a yummy crunchy crust on top.

1 comment:

Rachel H. said...

Only in Arizona would be going to a nursery for trees and shrubs mid-November....

30 something degrees here today. I won't be making any nursery runs...

And I can't WAIT to try this banana bread recipe. I have been waiting for "the one"!