Recipe Corner

[...] it (though I rarely measure anymore). Ingredients: 3-4 cans refrigerated biscuits (my bundt pan seems to hold 3 better) 1 cup sugar 1 Tbsp cinnamon (more or less to taste) 1/2 cup [...]

[...] move rack to bottom (so top of bread will be in center of oven).  Spray bottom only of a Bundt Pan with non-stick spray (You can also use two regular bread pans if you don’t have a bundt [...]

[...] bottoms only of 2 8-inch loaf pans or 1 9-inch loaf pan (I suggest using 2 if you have them). Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, [...]

[...] Directions: Preheat oven to 350 degrees. Open biscuits and cut each biscuit into quarters. Mix sugar and cinnamon in a 1 gallon ziplock bag. Drop biscuit pieces into bag, seal, and shake to coat [...]

[...] more sticky than my plain banana bread and stuck in a few places, even in my silicone bakewear. Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, [...]

[...] too fast. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 1/2 cup buttermilk 1 tsp vanilla 2 1/2 cups all-purpose flour* [...]

[...] ;s saying a lot. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 3/4 cup buttermilk 1 tsp vanilla 1 cup whole wheat flour 1 1/2 cups [...]

[...] .  The bread turned out delicious and was gone entirely too fast. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 1/2 cup [...]

[...] , I’d rather eat this than cake, and that’s saying a lot. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 3/4 cup [...]

[...] for about 5 minutes in pans, then loosen sides and remove from pans.  Cool completely on wire rack before slicing. Wrap tightly and store at room temperature for up to 4 days, or in the [...]

[...] for about 5-10 minutes in pan, then loosen sides and remove from pan.  Cool completely on wire rack before slicing. Wrap tightly and store at room temperature for up to 4 days, or in the [...]

[...] 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 1/2 cup buttermilk 1 tsp vanilla 2 1/2 cups all-purpose flour* 1 tsp baking soda 1 tsp salt (I think I [...]

[...] sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 3/4 cup buttermilk 1 tsp vanilla 1 cup whole wheat flour 1 1/2 cups all-purpose flour 1 tsp baking soda* 1 tsp [...]

[...] , or in the refrigerator for up to 10 days (although I doubt it will last that long). *If using self-rising flour, omit baking soda and salt. [...]

[...] , or in the refrigerator for up to 10 days (although I doubt it will last that long). *If using self-rising flour, omit baking soda and salt. [...]

[...] turned out delicious and was gone entirely too fast. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 1/2 cup buttermilk 1 tsp [...]

[...] rather eat this than cake, and that’s saying a lot. Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 3/4 cup buttermilk 1 tsp [...]

[...] . Ingredients: 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 1/2 cup buttermilk 1 tsp vanilla 2 1/2 cups all-purpose flour* 1 tsp baking soda 1 [...]

[...] : 1 1/4 cups sugar 1/2 cup stick margarine or butter, softened 2 large eggs 3-4 medium bananas, mashed 3/4 cup buttermilk 1 tsp vanilla 1 cup whole wheat flour 1 1/2 cups all-purpose [...]