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Janet's Rich Banana Bread
January 27, 2011

This is a wonderful recipe! We are under contract for baking and use it frequently. A couple suggestions...when your bananas are ripening on the counter, throw them into the freezer - skin on! The day you plan to bake, pull them out and allow to partially thaw. All you need to do is cut the top off and squeeze the banana "pulp" into your mixing bowl. Sweet and delicious! We also use mini cupcake pans, mini loaf pans, and the new square "muffin" pans with this recipe. Adjust your bake time accordingly - approx 15 for mini cakes, and 20 for mini loaves and squares. Perfect with a cold glass of milk or hot coffee or tea! Freeze well!

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