# Awesome Banana Bread

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INGREDIENTS

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Directions:

1. Cream together butter and sugar.

2. Add eggs and crushed bananas.

3. combine well.

4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

5. Pour into greased and floured loaf pan.

6. Bake at 350 degrees for 60 minutes.

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## 3 Discussions

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I just made it because i had the stuff laying around and the bananas were becoming over-ripe...

Simple and easy recipe! Tastes very good! The cool thing about bananas in this quantities is that the cake (it is more a cake than a bread!) stays soft and doesnt become dry.

One input thou: your 350° are in F (Fahrenheit), right?
For all you out there who (like me) dont use this metrics, 350°F = 176°C. Make 180 for that. :)

I used liquid vanilla (You can get that in Switzerland in every Migros or Coop at the bakery-stuff)

2 replies

Oh: And the dreaded "cup" is a volumetric definition used almost only in US. Why someone measures non-liquids is beyond me, but i wont judge.
For all you metric-guys and girls out there:
1 US cup = 236.6 ml

So the metric ammounts (including the columes you have to fill your measuring-jars if you go by volume):
- 113g butter (Or "1.8 dl")
- 250g sugar (Or around "2.4 dl")
- 188g flour (Or around "3.5 dl")

I am in the process of trying it with added choclate-chips :)

Conversions made @ http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Actually, cups are used almost everywhere, but the amounts differ. Japan's 200ml, Canada uses 240ml or 250ml, depending on manufacture, and most of Europe uses 220ml to my current knowledge. However, I agree that it's far easier to measure fluids by ml and dry ingredients by weight, much more accurate n.n

Canadian "home-cooking" cookbooks nearly always call for cups, tbsp and tsp of dry ingredients as the kitchen scale was relatively uncommon for the housewife until recently; for gourmet foods, culinary arts and special desserts the recipes call for a greater precision