Meet Your Gay Betty Crocker

One of my besties recently decided that he wanted to delve into the world of baking.  This was about 3 weeks ago and ever since Charlie has been OBSESSED with baking.  I’m not complaining because honey, I ruined Jello once so anyone who wants to cook for me is MORE THAN WELCOME. Okayyyyy…

Anyways, Check out a page from Charlie’s cookbook.

Well, I am new in the kitchen, and this was a very easy way to start out! I do want to say a big thank you to Betty Crocker for making my pants just slightly tighter. I wanted to start baking and I am a huge fan of bananas and cottage cheese together, but I refuse to eat the bananas when they get slightly soft… making them perfect for baking! In this recipe I found that it tastes just as great with regular milk. Buttermilk is just excessive and I don’t think any of us want to be fatties! Also I left the nuts out, cause most people I know would only want a certain kind of nuts in their mouth…. I mean peanuts; they are the only kind I like HA! I also found that it was much easier to use the 2 smaller pans than the one larger one. If you’d like, you can also put the batter into muffin pans; it makes about 20 miniature loaves. Personally, I highly recommend a nice honey butter to go along with this loaf! 

Betty Crocker’s Banana Bread

1 ¼ cups sugar

½ cup butter or margarine, softened

2 eggs

1 ½ cups mashed very ripe bananas (3 to 4 medium)

½ cup buttermilk

1 teaspoon vanilla

2 ½ cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on   wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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