Banana Bread 2

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Original recipe from Better Homes and Gardens New Cookbook

kept byjeslukin1
recipe by

Notes:

Modified Recipe From Better Homes and Gardens New Cook Book By Luke Boyd

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Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (Originally 1/4 teaspoon.)

1/4 teaspoon ground nutmeg (Originally 1/8 teaspoon. Less may be used depending on freshness.)

2 eggs, beaten

2 cups mashed ripe banana (Originally 1 1/2 cups. May alter cooking times.)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine (I use butter.)

1/2 cup chopped walnuts or pecans (Originally 1/4 cup, optional. 1 cup total optional ingredients recommended.)

1/2 cup semi-sweet chocolate chips (Originally omitted, optional. 1 cup total optional ingredients recommended.)

Preheat oven to 350°F.
Grease bottom and sides of one 9x5x3-inch or two 7½x3½x2-inch loaf pans; set aside. Note: If using cast iron, preheat in oven and grease right before use.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture and mix just until evenly moistened (batter should be lumpy). If desired, fold in walnuts and/or chocolate chips. Spoon batter into prepared pan(s).
Bake for 55 to 60 minutes for 9x5x3-inch pans or 40 to 45 minutes for 7½x3½x2-inch pans or until a wooden toothpick inserted near center comes out clean. If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning. Note: Cooking times may vary depending on quantity of banana used.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Enjoy fresh or wrap and store overnight before cutting. Cool completely on rack before wrapping. Note: Original instructions state to wrap and store overnight before cutting, presumably to allow flavors to set, but immediate enjoyment will be tempting.