If you’re tired of making Banana Soft Serve with your over-ripe bananas, go ahead and give this Banana Nut Bread a try. This recipe was taken out of Betty Crocker’s Cookbook circa 1972. This is a staple recipe. I’ve tried so many different Banana Nut Bread recipes and I always find myself coming back to this recipe. It’s easy to swap out ingredients for healthier choices as well! I’ll post the real recipe — but I usually substitute some Splenda products for real sugar.
Banana Nut Bread
- 2 1/2 cups flour
- 1/2 c sugar
- 1/2 c tightly packed brown sugar
- 1 t salt
- 3 1/2 t baking powder
- 1 c chopped nuts (I usually use pecans or walnuts)
- 1 egg
- 1/3 c milk
- 3 T vegetable oil
- 1 t cinnamon and sugar mix
- sometimes I also add a splash of vanilla or banana extract 🙂
- 2 mashed ripe bananas — (I always use 3 though!)
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Grease 9×5 loaf pan. Sprinkle bottom of pan with half the cinnamon and sugar.
- Pour batter into pan and sprinkle top with remaining cinnamon and sugar.
- Bake for 65-70 minutes.
- Let cool for 5 minutes in the pan, before you take the loaf out to finish cooling on a wire rack.
(Don’t get your hopes up with these pictures — I took them awhile ago, hence why Alex is still in them. He’ll be home soon though 🙂 ).
(This one looks like it’s missing nuts. Of course if you are allergic to nuts — go ahead and skip them, but otherwise — don’t forget them!)