- About Us
- Local Savings
- Green Editions
- Legal Notices
- Weekly Ads
Connect with Us
Taste of the Times
We would like to encourage our readers to send in their favorite
recipes. Send recipes to The Arlington Times.
PO Box 67, Arlington, WA, 98223 or you can
e-mail them at: email@example.com
Att: Deb or Di.
This recipe will fill your kitchen with the wonderful aroma of Banana Bread. I can remember growing up as a kid and hoping there would be enough bananas left for my Mom to bake us up some of this mouth watering bread.
2 1?2 cups all-purpose flour
1 1?4 cups sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1 1?4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 cups mashed ripe bananas (4-5 medium)
1 cup vegetable oil
1 tsp. vanilla
1 cup chopped nuts, optional
In a large bowl, combine the first six ingredients.
In a mixing bowl, beat the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.
Transfer to two greased 8x4x2 loaf pans.
Bake at 350°F for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Makes 2 loaves which you enjoy one right away and freeze the other one to enjoy later.