While living in Colorado Springs area, I taught at Widefield Recreation Center Pre~School! One of my students mothers shared her Grandmother's homemade Banana Nut Bread recipe with me...and it is truly the BEST banana nut bread e v e r!!!
Banana Nut Bread:
2 1/2 cups all~purpose flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
3/4 cup milk
1 cup mashed ripe bananas
1 cup finely chopped nuts (pecans)
Heat oven to 350 degrees.
Grease and flour 9" X 5" X 3" loaf pan or
two 8 1/2" X 4 1/2" X 2 1/2" loaf pans.
Measure all the dry ingredients into a large bowl, set aside.
In a medium size bowl, peel and slice the bananas.
Using a fork, mash the bananas.
Add the remainder of the wet ingredients.
With an electric mixer, beat on medium speed about 1 minute.
Fold in the finely chopped nuts.
|One 8 1/2" X 4 1/2" X 2 1/2" pan @ 55 minutes!|
|Six muffins @ 25 minutes!|
Pour into pan(s).
Bake 55 to 65 minutes or
until wooden pick inserted into center comes out clean.
Remove from pan;
cool thoroughly before slicing!
I chose to make one loaf of banana nut bread . . .
and six banana nut bread muffins!
The most difficult part of the recipe is waiting for the bread to cool before slicing!!!
A true vision of loveliness. . .
and this is a light, heavenly taste of sweetness
that surpasses any I've ever tried!!!
The triple digit temperatures on the Prairie
may have gone to my head,
but, dear ones,
this banana nut bread has truly gone to my taste buds!!!
Until next time. . .