Strawberry Banana Bread
- 11/4 cups white sugar
- 1/2 cup stick margarine, softened (not from a tub)
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (3 or 4 medium)
- 1/2 cup yogurt or buttermilk (strawberry or vanilla tastes great in this!!)
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (optional)
- 1. Move oven racks so top of pans will be in middle of oven. Heat oven to 350 u0b0. Grease bottom only of 2 loaf pans with shortening.
- 2. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, yogurt OR buttermilk, and vanilla. Beat well until smooth. Stir in flour, baking soda, and salt just until moistened. Do not over mix. Add nuts if desired. Pour into pans.
- 3. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, in refrigerator up to 10 days or freeze up to 3 months.
white sugar, margarine, eggs, mashed ripe bananas, yogurt, vanilla, allpurpose, baking soda, salt, nuts
Taken from www.epicurious.com/recipes/member/views/strawberry-banana-bread-1213265 (may not work)