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14 lines
860 B
14 lines
860 B
1/2 cup butter, softened
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1-1/2 cups sugar
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2 large eggs
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2 tablespoons 2% milk
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1 teaspoon vanilla or rum extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup mashed ripe bananas (2 to 3 medium)
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3/4 cup chopped pecans
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Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans.
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Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
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