This is an old 4H bread recipe my daughter used to make in the 50’s. Best one I ever ate.
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Per Serving: 265 calories; protein 3.9g; carbohydrates 38g; fat 11.5g; cholesterol 16mg; sodium 286.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.