Sugar-Plum Ring - Maurine G.

I chose to do this during the holidays for it's very "festive" look.  It reminds me a lot of traditional Monkey Bread, made from scratch not with Rhodes dough.  The dough is light and airy and the flavor is good.  I maybe would add a little more salt, but that would be personal taste.  I used candied cherries and pineapple because I had it and it needed to be used.  I also used slivered almonds.  The big mistake I made was I put it in a "tube pan" as called for, which I thought was an angel food cake pan, and the gooey stuff leaked out the bottom.  Luckily it didn't start on fire while baking.  Guess what I am doing today.  Don't do that.  Use a solid bottom pan.

Sugar-Plum Ring - Maurine G.

1  pkg. dry yeast (2 tsps.)                                 2  Beaten Eggs
1/4  C. Warm Water                                        1/4  C. Melted Butter
1/2  C. Scalded Milk                                        3/4  C. Sugar
1/3  C. Sugar                                                   1  tsp. Cinnamon
1/3  C. Shortening                                            1/2  C. Whole Blanched Almonds  (I used slivered)
1  tsp.  Salt                                                      1/2  C. Candied Whole Cherries  (cut in half)
3  3/4 - 4  C. Flour                                          1/3  C. Dark Karo Syrup

Soften yeast in warm water.  Combine scalded milk, 1/3  C. sugar, shortening and salt.  Cool.  Stir in 1  C. flour, beat well.  Add yeast and eggs, mix.  Add remaining flour or enough to make a soft dough. Mix thoroughly and place in a greased bowl, turning once to grease surface.  Cover and let rise until double.  Punch down and let rest 10 min.  Divide dough into 4 parts.  Each part should be cut into 10 pieces and shaped into balls.  Dip balls in melted butter, then in the sugar cinnamon blend.  Arrange 1/3 of the balls in greased 10" tube pan.  Sprinkle with almonds and cherries.  Repeat, 2 more layers.  Make syrup of left over butter and Karo syrup, then drizzle over the top.  Cover and let rise in warm place until double, about 1 hour.  Bake in 350o F. oven for 30 min.  Cool 5 minutes, invert pan and remove ring.  (Mine was on plate right side up)

Della's Rolls by Ina R.

It isn't Della's fault, but these rolls were a flop!!  I think they caught wind of the fact that I wanted to take them to a Relief Society activity.  That is always the kiss of death for any recipe.  I definitely killed the yeast. I always have problems with recipes that require me to scald milk.  I stuck my finger in the milk and it didn't seem too hot, but it obviously was.  I wasn't sure they were ruined until I rolled them out, so I will show you the picture of my failed rolls.  I didn't have the heart to make them again, because I might just ruin them all over again, so I just made Wonderful One Hour Rolls for Relief Society.  This recipe is very similar to my mother's fabulous roll recipe, and the dough had good flavor.  So, if you think you have mastered the art of scalding milk you should definitely try them.

Della's Rolls by Ina R.

1 c milk
1/4 c shortening
1/4 c sugar
31/2-4 c flour (this may be a lot, start with 3 c)
2 or 3 eggs (I used 2)
1 yeast cake (1 T yeast)
2/3 tsp salt (make it slightly heaping)

Scald milk and cool.  Sprinkle yeast over the top and let rise a little.  Beat the eggs and everything else, starting with the smaller flour measurement, and adding more if necessary.  Let rise until double.  Melt a cube of butter.  Roll the dough out to 1/4-1/2 inch thick.  Cut in circles.  Dip in butter and fold in half.  Place on a baking sheet and rise until double.  Bake at 375 for 20 minutes.  For sweet rolls, add 1/4 c more sugar and 1/4 c more shortening.

Apple-Spice Swirls by Rua J.

These reminded my one daughter of a cobbler.  They are pretty good.  If I made them again, I think I would use some chopped up apples in place of the applesauce, or an apple pie filling.  We thought chunks would be a good addition.  I think it is more of a dessert than a bread, so I am listing it under both.  The recipe was a little confusing to follow, so I am going to organize it differently.

Apple Spice Swirls by Rua J.

Syrup
1 c apple juice
1 c sugar

Combine juice and sugar in a small saucepan and simmer for 10 minutes.  Set aside.  While it simmers, make the pastry.

Pastry
1 1/2 c flour
1 tsp salt
3 tsp baking powder
1/2 c butter or margarine
1/2 c rolled oats
1/2 c milk

Combine flour, salt, and baking powder; cut in the butter until the mixture is like course crumbs.  Add oats and milk, mixing just until the mixture forms a ball.  Roll out to a 9x 13 rectangle.

Filling
1T melted butter
1 1/2 c applesauce
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c chopped nuts

Brush pastry with melted butter.  Combine the remaining ingredients and spread evenly on dough.  Roll up loosely, and cut into 9 slices, 1 inch wide.  Place in an 8x8 square or round pan.  Pour syrup over the top and bake at 400 for 35 minutes.  Serve warm, with whipped cream.  Makes 9 servings.

Carrot Raisin Bread - Veda M.

I was excited to get this recipe.  I have actually used part of this recipe before.  I have referred to it for the blend of spices when I have used my own bread recipe to make carrot raisin bread.  I found it interesting the amount of salt.  The dough tasted quite salty.  The finished bread does not.  I suppose the raisins and carrots temper it.  I also questioned the baking time.  It seemed a little long.  It is not.  (I used a glass bread pan and adjusted the temperature down 20-25 degrees as usual for glass).  The carrots and raisins are cooked better than when I have just adapted mine.I will definitely use this recipe in the future when I want carrot raisin bread.  It was better than using my own recipe and adapting it like I have in the past.  I can't wait for my breakfast toast!

Carrot Raisin Bread - Veda M.

1  C. Milk                                                         6  1/2  C. Flour
2  T. Sugar                                                       1  C. Raisins
1  T. Salt                                                          1  tsp. Cinnamon
1  1/2 Tb. Lard or Shortening                           1/4  tsp. Allspice
1  Egg                                                              2  C. Grated Raw Carrots
1  Tbs. Yeast in 1 C Warm Water                    1/4  tsp. Cloves

Scald milk and add sugar, salt and shortening.  Cool to lukewarm, add yeast and remaining ingredients.  Mix well until dough becomes a soft but not too sticky dough.  Let rise to double.  Form into 2 loaves and let rise until about double in size or just a little less.  Bake 350o F. for 1 hour.

Sour Cream Gems by Marjorie C.

So, this recipe has an identity crisis.  It is in the cookie section, but I am pretty sure it is really a muffin, so I am labeling it as both.  I cooked a muffin tin worth and tried the rest as drop cookies to see what would happen, and they work fine both ways.  Obviously, I left out the nuts and raisins, so they could change the recipe a little.  We did feel that they could use a little salt.

Sour Cream Gems by Marjorie C.

1 c thick sour cream* (I think that means the kind I buy at the store)
1 c brown sugar
1 egg
1 c raisins
1/2 c walnuts
2 c flour
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1 tsp soda
Salt ?

Bream the sugar, sour cream and egg.  Sift dry ingredients, add slowly, and beat well.  Add raisins and nuts. Bake at 350, in greased cupcake tins, for 10-15 minutes.

*Can be made with 1 c sour milk and 1/2 c shortening instead of sour cream.

Salt Rising Bread, by Mary S.

12 hours.  That is how long it took to make this bread.  It is very interesting.  I was expecting something like sourdough, but it isn't.  The texture resembles my daughter's gluten-free bread.  The flavor is good.  If I ran out of yeast, and all my neighbors did too, and all the grocery stores burned down, this would be a handy recipe to have.  Otherwise, I am not sure that it is worth the effort.  Mary must have had a handy way to keep the starter at 110 degrees, but the only thing I could think of was my oven, but the lowest temperature on it is 170 degrees.  So I set the timer and turned it on every hour for 10 minutes.  That worked OK, but it was a lot more effort than yeast bread.  I would be interested to learn the chemistry of how the starter mix makes it all rise.

See the little bubbles

Salt Rising Bread by Mary S.

Step 1:  Starter
4 c water
1/2 tsp salt
4 heaping T whole wheat flour
2 tsp sugar
4 heaping T corn meal

Boil water and cool to 120 degrees.  Mix with other ingredients. Place where it will stay between 110-120 degrees for 7-8 hours or until it is foamy and bubbly on top. (I may have needed to let more foam form, but it had been 9 hours and I was impatient)


Step 2: Sponge
3 c scalded milk, cooled
3/8 tsp soda
4 c flour

Add to starter .  Beat well and keep between 110-120 degrees for 30-40 minutes, until it is spongy and risen a little bit.

Step 3:  Dough
About 6 c sifted flour

2 T salt
2 T sugar
6 T shortening
1 1/2 c scalded milk, cooled (115 degrees)
1 1/2 c warm water (115 degrees)

Add everything to the sponge and mix well.  Let stand 10 minutes.  Turn onto a floured surface and knead well, adding flour if necessary.  Divide into 6 parts and place in well greased pans.  Keep warm until light (I let it double, it may be better to let it rise more)  Bake at 375 for 10 minutes, turn down to 350 and bake another 25 minutes, or until done.  Oil top and remove from pans to cool.

Old Fashioned Hot Cakes - Mildred M.

Doesn't this make you want to go to I-HOP for some breakfast.  I just happened to have some raspberries to add interest to the picture.  When I tasted them I-HOP did come to mind.  They are very tasty and light.  I should have added a dollop of whipped cream and I would have been just right.  The recipe made 10, 4"-5" pancakes.  It was interesting.  The recipe I use, uses butter and you beat the egg before adding and beat just until mixed.  This one has you beat well after both liquid ingredients.  I wondered if this would have the flavor and lightness of my usual ones.  They did.  I think I would add the melted butter instead of the shortening again just for added buttery flavor.  Adding the egg unbeaten and beating in must break up the batter enough to keep it light.  I also just beat it with a spoon not a hand mixer (I don't have one) so it probably didn't develop the gluten as well as you might with a mixer.  I would use this recipe again they are very good.

Old Fashioned Hot Cakes - Mildred M.

1  C. Flour                                                    1/2  tsp.  Salt
2  T. Sugar                                                   1  Egg
2  tsp.  Baking Powder                                2 Tbs.  Melted Shortening
1  C. Milk

Sift dry ingredients into bowl and mix with milk and beat.  Add unbeaten egg and melted shortening and beat well.  Cook on hot, ungreased griddle until tops are bubbly.  Turn with spatula and cook until underside is browned to desired shade of brown.  Eat up and enjoy.

Easy Busy Day Rolls - Jennie S

First of all, anything that requires thinking way ahead is not easy for me.  Nor are measurements that are 1/2 C minus 1 T.  I find them both annoying.  So I did a full stick of butter, figuring the recipe wasn't made using skim milk and just measured a 1/2 C sugar and then dusted some off.  I also didn't scald the milk, not EASY.  I just heated it in the microwave.  They also rise 4-6 hours after mixing and, lastly, once the rolls are shaped they have to rise an additional 4 hours, which I didn't notice until after I made them at 11 and then a few hours later sat down to write this and realized they needed a total of 8-10 hours rise time.  Meaning, I needed to make these before the kids went to school if we wanted them for dinner.  Instead, they were a midnight snack. Needless to say, I found the recipe guilty of false advertising. 

That said, fresh from the oven they were tasty.  I made some with the brown sugar and nuts and the little hint of sweetness was yummy.  But the next day they were dry.  So if you have a lazy day, as in you would like to only make rolls, this is an ok recipe.

Also, when I checked with mom about this recipe, 4-6 hours of rise time at room temperature seemed extreme, she mentioned that Grandma use to make these and they were usually bland and needed more salt, and 3/4 t salt seemed like not enough for 4 C of flour, so I increased the salt to a heaping tsp.

Note:  the recipe doesn't say the butter should be melted, but it seemed appropriate so I melted it.

Easy Busy Day Rolls

1 T yeast

1 T sugar

1 T water

1/2 C minus 1 T butter, melted

1 C scalded milk

1/2 C minus 1 T sugar 

Heaping tsp salt

3 well beaten eggs

4 C flour

Dissolve yeast and 1 T sugar in 1 T water.  Set aside.  Mix milk, melted butter, 1/2 C-ish sugar and salt.  Mix in eggs then add flour and yeast mixture.  Cover and let rise 4-6 hours at room temperature or overnight in the fridge. 

On a floured surface pat out to 1/8-1/4" thick and cut into strips.  Wrap strips around your finger and place in a muffin tin, each containing 1/2 t melted butter.  If you want sweet rolls, add 1/2 t brown sugar and 1/2 t crushed nuts to each tin.  Rise for 4 hours.  Bake at 350 degrees for 10-15 minutes or until "delicate" brown.  Makes 2-3 doz.

Cinnamon Rolls by Louise M.

This is a great recipe.  I do have to say a thank you to our cousin, DeEtt, who made them once when I was visiting Grandpa.  I hadn't been aware of the recipe, but after I tried the cinnamon rolls she made that day from Grandma's recipe, I decided it was now THE recipe for cinnamon rolls.
    I love that you put the dough in the fridge to raise.   I've always had a hard time getting all the gooey stuff on the rolled out dough, the dough rolled up, and then cut and put on the baking sheet before the rising dough had completely changed shape.  With this recipe, the dough is cold, so you have extra time before it starts rising.  The other thing I love about the recipe is the flavoring.  I think a little almond flavor is common in cinnamon rolls, but never have I seen lemon flavoring.  It really makes a wonderful difference.
    I followed the recipe exactly.  I fills an 11x17 cookie sheet, and after they raise, the rolls will be all touching.  I used 1/2 C melted butter, sprinkled cinnamon and sugar separately, and put craisens on part of them.  I took a couple pictures as I was making them, but didn't manage to get one of them after they baked.   I recommend letting them bake until they are golden brown, not just light brown, so the butter doesn't make them doughy. I used a basic icing for them, but they are also good with cream cheese frosting or plain.

Cinnamon Rolls by Louise M.
2 cakes yeast (4 tsp)
2 C scalded milk
1 1/2 C sugar
1 C shortening
1 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon extract
1 tsp nutmeg
2 beaten eggs
6 1/2 C flour

Dissolve yeast in 1/2 C lukewarm water.  Combine sugar, shortening, and salt in mixing bowl and add boiling milk.  Stir until shortening is melted.  Cool to lukewarm, add eggs, yeast (and water), flour, vanilla, and lemon and almond extract.  Mix well.  Chill in refrigerator 3-4 hours.  Roll out and spread with butter, cinnamon, and sugar.  Also add raisins or nuts if desired.  Let raise.  Bake at 375 for 10-12 minutes or until golden brown.  Frost while warm.

Nut Bread by Mildred M.

As we have already discussed, nuts are gross, so I left them out of all but 1 loaf of this bread.  It is interesting that the one with nuts baked up prettier.  I have had this happen before when I added nuts to only half of a recipe.  My theory is that the nuts affect the moisture and fat content and change the consistency.  So, if it is nut bread, and you don't like nuts, you should look for another recipe.

The concensus on this bread is that it is o.k., but we don't need to make it again.  It is kind of tough and chewy.  I don't think I over-mixed it, because I was careful not to.  The flavor is a lot like brown sugar muffins, which are much tastier and have a better consistency, so make those instead.

Nut Bread by Mildred M.

2 well beaten eggs

2 c brown sugar

2 c sour milk

4 c flour

2 tsp soda

1/2 tsp salt

1 tsp baking powder

1 c chopped walnuts

Cream eggs and sugar; add milk and mix well.  Sift together dry ingredients and add to sugar mixture.  Stir in nuts.  Pour into well greased loaf pans, I got 3 loaves.  Bake at 350 for  50-60 minutes.

Kona Banana Bread - Ann W.

Why is the word "Kona" in the recipe?  It makes it sound like it should have pineapple or coconut in it.  This bread has wonderful flavor.  It is very moist and has great texture.  I turned the temperature lower than the original recipe because I was afraid it would burn on the outside.  (It would have.)  With the toothpick test it was cooked completely.  But as soon as I took it out of the oven.....as you can see there is one small problem.  It sunk so far in the middle even though it was completely cooked that it looks pitiful.  Looking at the ingredients I think it should have more flour.  The sugar and flour are almost equal amounts.  After you add the moisture of the eggs, shortening and bananas it is just not stiff enough to hold a proper shape.  I would maybe try this again and just add an extra 1/4 to 1/3 C. more flour than listed.  Once again, how can you go wrong just using the old stand by.  Grandma Helen's still can't be beat!

Kona Banana Bread - Ann W.

1/2  C. Shortening                                                    1  1/4 C. Sifted Flour (add additional 1/4-1/3 C.)
1  C. Sugar                                                              3/4  tsp. Baking Soda
2  Eggs                                                                    1/2  tsp. Salt
3/4  C. Mashed Bananas                                        

Cream shortening and sugar until light.  Add eggs one at a time mixing well after each.  Mix in bananas.  Sift together dry ingredients and add to banana mixture.  Mix well.  Pour into a well greased or wax paper lined loaf pan.  Bake in moderate oven 325o F. 30 to 40 minutes.

Pumpkin Bread by Helen Jones

I love a good pumpkin chocolate chip cookie.  After all, what is not to like.  So, this pumpkin bread sounded like a good choice for this week.  Just like Stephanie we encountered a few typo's with the recipe.  However, it is a good thing mom was paying attention because I was just going along with what it said.  The recipe calls for 1 T of cinnamon and nutmeg.  This should read 1 teaspoon.  We decreased the ginger by half.  The sugar  by a 1/2  cup and the oil by a 1/4 of a cup.  We also exchanged the nuts out for craisins.  All of this, besides the cinnamon and nutmeg typo, was just done according to preference.  We definitely will be making this recipe again.  We give it a 3.  As a side note, it taste even better the second day like most things do.

3 1/2 C flour
1 1/2 t salt
3 C sugar
2 t soda
1 t cinnamon
1 t nutmeg
1/2 t ginger
1 t BP
2/3 C water
1 C cooking oil
2 eggs
2 C canned pumpkin
2 C chopped nuts (opt)

Combine dry ingredients.  Combine wet ingredients.  Combine wet and dry, being careful not to over mix.  Bake in 2 well greased loaf tins. Bake at 350 for 1 1/2 hours. ( We baked it for 1 hour on 350 and then turned down to 325 for the remaining 1/2 hour.)

Sorry there isn't a picture.  Better luck to me next time!

Cinnamon Pin Wheels-Cleone W

Cleone is the Grandmother of one of my oldest friends, so i figured this recipe would be good. Based on the evidence of only half a loaf left, since last night, we have found a keeper! This is really just another cinnamon roll recipe, but very user friendly. I didn't even ruin my pan when i scalded the milk! I tend to have trouble with that part, I get distracted sometimes. Anyhow, I did add some vanilla to the dough. Baking them individually in the muffin tin worked great, as did the loaf. I made one loaf and a dozen individuals. Bake the individuals for 12 min and the loaf for 20 min

Whole Wheat or White Bread by Mildred M.

     I have been looking for a new recipe for wheat bread, so I was excited to try this one.  Unfortunately, it was a FLOP!!  My husband almost spit out his first bite of bread, and then threw the rest of the piece away.  I'm partly to blame, because I should have realized that 2 Tablespoons of salt is too much, and maybe the recipe should have read 2 teaspoons.  :)
     But the way the recipe was written is a problem, too.  I put in 4 1/2 cups water.  The 4 that are listed, plus another 1/2 cup for the yeast.  I think the 1/2 cup for the yeast should have come out of the 4 cups, because the dough was so sticky that I couldn't form it into pretty loaves.  I ended up globbing it together as well as I could and plopping it in the pans.  Also, the instructions are less than one line long, so if you don't understand how to make bread and the meaning of "let it rise twice", you would have a problem.
     So here's a picture of my flat, lumpy (because of too much water) bread that I'm probably going to throw away because it's too salty to eat.  And the recipe that a good cook may, or may not, be able to fix.

Whole Wheat or White Bread
10 C whole wheat flour, or white
2 T salt
6 T sugar, molasses, or honey
1 T yeast in 1/2 C water
5 T shortening
1 2/3 C powdered milk mixed with flour
4 C warm water

Mix and knead.  Let it rise twice.  Bake for 1 hour at 350 degrees.

note:  I melted the shortening, as my mother taught me, I used sugar, and I used half white and half wheat flour.

Baking Powder Biscuits by Lillian G. (and Chicken Pot Pie)

These are your basic BP Biscuits, but since the recipe recommended them on meat pie, I decided to try them on Chicken Pot Pie.  I made them in my food processor and I was a little worried after putting the milk in since the mixture was almost runny.  But I hoped the kneading 25x's would help and it did.  It also doesn't include baking directions so I used some from another biscuit recipe.  They are really soft and yummy!  We decided we would be making this more often, both the biscuits and the chicken pot pie.  I cooked the end of the biscuits separately and we loved them as well.  Definately, a 4-star recipe!

I also included the Chicken Pot Pie recipe just in case you are interested.  It is a modified recipe from The America's Test Kitchen Family Cookbook.

BAKING POWDER BISCUITS

2 C flour

4 t Baking Powder

1 t salt

4 T shortening

1 C milk

2 T sugar (opt- I didn't use)

Mix dry ingredients together and cut in the shortening until it looks like bread crumbs.  Add milk and stir until combined.  Place on a heavily floured surface and knead 25 times.  Roll to 1/2" and cut.  Bake at 425-degrees for 10-12 minutes.  Good to be used on meat pie.

CHICKEN POT PIE

4 T unsalted butter

3 carrots, peeled and sliced 1/4-inch thick

2 ribs celery, sliced 1/4-inch thick

5 med potatoes, diced 1/2-1-inch cubes

1 onion, minced

1/4 tsp Salt

1/2 tsp pepper 

2 garlic cloves, minced

1 tsp fresh thyme or 1/2 tsp dried

4 1/4 C chicken broth

1/2 C milk (divided)

2 cooked chicken breasts, diced into 1/2-inch cubes

1 1/2 C frozen mixed vegetables

2 T bacon pieces

21/2 T cornstarch

1 recipe biscuit dough

1. Preheat oven to 425-degrees and grease a 9x13 pan.

2. In a large pot, melt the butter and add the carrots, celery, potatoes, onion, salt and pepper.  Cook until they are soft which is about 10 minutes.

3. Add the garlic and thyme and stir until fragrant (15 seconds).   Add the Chicken broth and 1/4 C milk and simmer 10 minutes.  Add the chicken, vegetables, and bacon and simmer another 5 minutes or until vegetables are cooked.  Combine remaining 1/4 C milk and cornstarch and slowly add to chicken mixture until thick and bubbly.  

4. Pour into prepared pan and top with cut biscuits.  Bake for about 20 minutes.  Let it cook 5-10 minutes until serving.

Brown Sugar Muffins by Helen J.

When I saw that this recipe was submitted by Helen J., I knew it was a good recipe.  Helen knows what good food tastes like!  These muffins are easy to make and very yummy.  I liked the fact that I could mix them up early in the day and bake them fresh for dinner.  I recommend that you allow them to cool for a few minutes before taking them out of the pan, otherwise, they stick.   They are great warm, but they are also yummy cold.   It is interesting to note that this recipe is almost identical to a recipe I have from my mother-in-law’s family.  They lived on the opposite end of the state from each other.  Makes me wonder where they all got it from, but it is easy to see why they kept it.

Brown Sugar Muffins

1 c brown sugar

½ c shortening

1 egg

1 c milk

1 tsp vanilla

½ tsp soda

2 c flour

¼ tsp salt

½ c nuts (optional)

Cream shortening and sugar.  Add the milk, egg, and vanilla.  Add dry ingredients and mix just until combined.  Do not over mix!!  Fill greased or lined muffin tins 2/3 full.  Refrigerate for 1 hour or overnight.  (My other recipe skips the refrigeration and they are just fine.)  Bake at 375^o for 20 minutes.

Banana Bread-Marilyn A

I am going to Dads this weekend so I did both kinds.  The left is gluten free the right is the regular recipe.
GF-I added 1 extra egg and 1/4 tsp. Xantham Gum.  Both loaves of bread have excellent flavor.  The texture is more a cake like texture.  Maybe because I used my food processor not mixer.  I decided to do this so the whole experience would be new.  I didn't have to pre-moosh the bananas it was great!  As you can see the baking time or temperature was not the best.  I would drop the temperature a little so it doesn't get as dark. The recipe is only a "3" because I know better.  Let's get REAL, how can you ever beat Grandma Helen's recipe?  Great bakers all are we!!!!!

 Banana Bread - 1 loaf
1 C Sugar                      2 C Flour                       
1/2 C Butter                   1 tsp Soda
1/4 tsp Salt                     1/8 C Nuts
2 eggs                            Combine all ingredients in order listed.  Mix well.
2 large bananas               Pour in greased loaf pan.  Bake 350 F. 45-50 min.