Presented by Chef Cynthia Ferich
1/4 cup butter
3/4 cup sugar
1 egg, beaten
2 tablespoons lemon juice
3 very ripe bananas, mashed
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup chopped pecans (optional)
Cream butter and sugar, add beaten egg, lemon juice, and well-mashed bananas. Sift together flour, baking powder, salt, and baking soda and add to butter mixture. Add pecans if desired. Pour into a greased loaf pan. Bake at 350 for 35-40 minutes. Cool bread for 10 minutes and remove from pan.
Great for those leftover bananas!
Serving Suggestion: Prepare in muffin cups for banana muffins. For chocolate chip banana bread/muffins, combine 1 cup of mini-chocolate chips with 2 tablespoons of flour and fold into prepared batter prior to adding to bread pan or muffin cups.
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