|
|
|
You're family will love the moist bread that develops from cooking it in a coffee can. Just put a lid on it and store in the refrigerator or freezer and it's easy to take anywhere with you. |
|
3/4 cup sugar 1/2 cup butter, softened 2 eggs 1 cup (2 med) mashed bananas 1/3 cup milk |
1 teaspoon vanilla 2 cups all purpose flour 1/2 cup chopped nuts, optional 1 teaspoon baking soda 1/2 teaspoon salt |
Heat oven to 325 degrees. Grease the inside of a clean 15 oz. coffee can. (I use a spray on like Pam because it's easier to get the sides and bottom well coated). In large bowl, cream sugar and butter (or margarine) until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared 15 oz. coffee can only until it is about 2/3 full (bread will rise over the top if can is to full). Bake at 325 degrees F for approx. 60 to 90 minutes or until knife inserted into middle comes out clean. Cool completely in coffee can. Now you can place the lid on it and store in cupboard (for short time) or in refrigerator or freezer for longer periods. To remove from can, slide a knife between bread and can to loosen; flip can upside down and shake bread out. Makes 1 1/2 loaf (can) bread; double recipe to make 3 loaves. |
|
| Submitted by: Debra Moore, Kountze, Texas |
|
|
Back to Recipe Index |
|