1/2 cup unsalted butter or margarine
1 cup all-purpose flour
2 eggs
1 cup ripe mashed bananas
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped hazelnuts
1/2 cup unsalted butter or margarine
1 cup all-purpose flour
2 eggs
1 cup ripe mashed bananas
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped hazelnuts
Preheat the oven to 170°F (moderate)
In a bowl, combine butter or margarine and sugar, and beat well
Add eggs one at a time, beating well after each addition
Add bananas, milk, vanilla, flour, baking soda, and hazelnuts
Mix with a spoon and pour into an English muffin tin greased
Bake for 50 to 60 minutes, or until a toothpick comes out clean
Let cool completely before slicing
Serve 1 cake
To make banana bread: substitute cooked apricot for bananas, reducing the flour to 1 3/4 cups and adding 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger
Dried cranberries or cherries can be used instead of hazelnuts.
