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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 30 |
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This is a recipe I found in an old Southern Living Cookbook and I have to say it is the best banana nut bread I've had and so easy to make! I usually make this in loafs but these work really well as muffins too! Ingredients:
2 1/4 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup firmly packed light brown sugar |
1/4 cup sugar |
1 1/2 teaspoons ground cinnamon |
1 1/4 cups mashed ripe bananas |
1/3 cup milk (plain yogurt or heavy cream work too) |
3 tablespoons vegetable oil |
1 large egg |
1 teaspoon white vinegar |
1 cup pecans (or nut of your choice) |
Directions:
1. COMBINE: First 6 ingredients in a large bowl; make a well in center of mixture. Combine banana, milk, oil, egg, and vinegar in separate bowl; beat with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in nuts.
2. SPOON batter into a greased 9 x 5 loaf pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
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