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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.
- Grease and flour 2 bread pans.
- Preheat oven to 375°.
- Combine all ingredients in a large mixing bowl.
- Transfer batter into pans.
- Bake 1 hour.
- Check center with toothpick to determined doneness.
- Makes 2 large loaves.