Grammy Nell's Banana Nut Bread

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.

• Ready In: 21 mins
• Serves: 10
• Yields: 2 loaves

Ingredients

• 1  cup sugar
• 1⁄2 cup  vegetable oil
• 2  eggs, beaten
• 4  large  ripe bananas, mashed
• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1⁄2 cup  sour milk
• 1  teaspoon pumpkin pie spice
• 1  cup pecans, chopped

Directions

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