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!)