Ingredients Makes 6 mini-loaves
| 3 cups | mashed ripe banana (about 7 large) | 750 mL |
| 1⁄2 cup | lemon juice | 125 mL |
| 2⁄3 cup | butter, softened | 150 mL |
| 1 cup | granulated sugar | 250 mL |
| 4 | eggs | 4 |
| 1 tsp | vanilla | 5 mL |
| 33⁄4 cups | Robin Hood All-Purpose Flour (or other brand-name flour) | 925 mL |
| 2 tsp | baking soda | 10 mL |
| 11⁄2 tsp | baking powder | 7 mL |
| 1 tsp | salt | 5 mL |
| 3⁄4 tsp | ground nutmeg | 3 mL |
Instructions
Prep
- Preheat oven to 350°F (180°C)
- Six 53⁄4- by 31⁄4-inch (500 mL) mini-loaf pans, greased
- Combine mashed banana and lemon juice in a bowl; set aside.
- Cream butter and sugar in a large bowl until light and creamy. Add eggs, one at a time, beating lightly after each addition. Add banana mixture and vanilla. Stir well.
- Combine flour, baking soda, baking powder, salt and nutmeg. Stir into banana mixture gradually, mixing until smooth. Spread in prepared pans, dividing evenly.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes in pans, then turn out onto rack and cool completely.
Preparation: 20 minutes
Baking: 45 minutes
Freezing: excellent
