Prep 10 mins
Cook 1 hr
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!
- 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)
- 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.
- 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.
Cook time was not long enough and flavor was not good. Had to add time to cook time and it caused the loaf to be very dry and hard while center was still mushy. Will not make this recipe again, nor would I recommend it to others.