The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Thursday, April 4, 2013

Bread. . .

Bread. . .
is the one food I can not go without!

And, dear ones, this banana nut bread 
has truly gone straight to my taste buds!!!

A true vision of loveliness. . .
this is a light, heavenly taste of sweetness 
that surpasses any I've ever tasted!!!

The most difficult part of this recipe
is waiting for the bread to cool before slicing!!!

While living in the 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 b e s t 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

1 egg
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 remaining wet ingredients.

With an electric mixer, beat on medium speed about 1 minute.
Fold in the finely chopped nuts.

Pour into pan(s).
Bake 55 to 65 minutes or
until a 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!

"Give us this day our daily bread". . .

Until next time. . .

On Crooked Creek will be joining
Mary @ Little Red House for
Thursday's Inspirations!

Be sure to visit

for you’ll come away
filled with amazing inspirations!

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