When your bananas are ripening on the counter, throw them into the freezer - skin on!
First of all, do use room temp real butter and cream it with the sugar.
The large pan came out perfectly, but the little one was a little harder it left a little bit stuck to the bottom.
Read more 2/6/2002, just want to chime in here and say that this bread is delicious.Serving Size: 18 1/2 cup butter softened 1/4 cup vegetable oil 1 cup granulated sugar 1/2 cup brown sugar 2 large eggs 1 1/2 cups bananas mashed ripe (I used 4 ripened bananas) 1/2 cup sour cream (I used light sour cream) 1 teaspoon vanilla.Mix in flour, baking soda and salt, stirring until it is blended.If you are following a medically restrictive diet, please consult your doctor how to make a membrane sweep work or registered dietitian before preparing this recipe for personal consumption.Use slices of banana bread to make your French toast.Read more 6/30/2002, excellent recipe and I'm a novice to cooking.Always figure the flour is 100 and then you need to then figure out the percentage of each of the other ingredient in relation to the flour.Hide full nutrition, most helpful positive review 4/14/2008.Read more 8/18/2006, as other reviewers mentioned, it was very moist and the flavor was good.She loves to cook.Anyway, hope that helps.The bread must stay in the pan for a little while.
It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior.