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This is my grandmother’s banana bread recipe, but I have changed it a bit to fit MY tastes. It can also be made in muffin tins, but it’s a 2 loaf recipe, so it makes LOTS of muffins. I am highly allergic to walnuts so I am always looking for recipes with pecans. This is a winner. I keep a bag of pecans in the freezer so I always have them on hand and the freezer keeps them fresh. The recipe calls for sour milk. I have substituted this a few different ways and they have been fine. Try using ¼ cup fat free half and half and ¼ cup fat free sour cream or plain yogurt. I did some research and the traditional substitute for sour milk is evaporated milk and vinegar, but that sounds gross to me.
Units: US | Metric
Serving Size: 1 (151 g)
Servings Per Recipe: 10