Banana Bread
Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Carrot Soup
Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack..

Cut loaf with a sharp knife into 10-12 slices/servings..

If cut into 12 slices/servings each one generates per serving: 229 calories; 8.8 g fat; 34.8 g carbohydrates; 3.8 g protein; 51 mg cholesterol; 223 mg sodium.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.


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