Prep 15 mins
Cook 50 mins
Very Moist, I played around and came up with this recipe. If you don't over mix it will be very tender and melt in your mouth.
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 2⁄3 cup whole milk
- 2 teaspoons vanilla
- 3 1⁄3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup pecans or 1⁄2 cup walnuts
- Preheat oven 350'.
- Combine: flour, baking powder, baking soda and salt.
- Set aside. Beat eggs well then add sugar mix till light and fluffy with whisk, then add oil mix well add the rest of the wet ingredients. then gently add the Dry ingredients, fold in nuts.
Like the previous reviewer, we got a nice, moist loaf of banana bread -- but had to improvise a lot because much is missing from the recipe, including bananas of all things. We used three bananas and cooked it for an hour and ten minutes at 350F in one large loaf pan. Made for Pick A Chef.
This is a very nice Banana Bread. Texture and flavor are very good. That said, the recipe as written has some problems. There is no mention of bananas in the Ingredients list, what type of pan to put it in, whether you treat pan or how long to cook it. I used 4 banana, smashed, greased and floured 2 loaf pans and baked mine for 1 hour 10 minutes. Made for PAC Spring 2010 :)