Original Recipe from: Kay Johnson-Tomblin
Banana Nut bread was one of my father’s favorites. Anytime I was in the kitchen baking, he would ask if I was making banana bread. This recipe is rich in banana and very moist. Great anytime of year, but particularly tasty in the Fall and Winter. During the Christmas Season, I often give loaves of this recipe as hostess and coworker gifts. Enjoy!
Banana Nut bread was one of my father’s favorites. Anytime I was in the kitchen baking, he would ask if I was making banana bread. This recipe is rich in banana and very moist. Great anytime of year, but particularly tasty in the Fall and Winter. During the Christmas Season, I often give loaves of this recipe as hostess and coworker gifts. Enjoy!
Ingredients
2 – ½ cups flour
1 cup sugar
3 – ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 – ¼ cup milk
1 egg
1 cup mashed, fully-ripened banana (2-3 medium bananas)
1 cup finely chopped walnuts
Directions
Mash bananas and set aside. I just use a fork to mash them. If the bananas are full-ripened, they will mash very easily.
Measure all ingredients into a large mixing bowl. Beat with mixer on medium (or by hand with a whisk) for 1 minute, add nuts. Scrape sides of bowl and bottom to ensure the mixture is fully mixed.
Pour into greased and floured loaf pans. A 9x5x3 inch pan, or two 8.5x4.5x2.5 pans.
Bake 350 degree oven
55-65 minutes (or toothpick clean)
No comments:
Post a Comment