Tuesday, August 24, 2010

Banana Nut Bread

Recipe adapted from River Roads Recipes II

Banana Nut Bread
1/2 cup butter
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups flour, measured after sifting
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vanilla almond milk
3 small or 2 large bananas, very ripe
1 cup chopped pecans

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs and vanilla, beat until fluffy.
  4. Add sifted dry ingredients, alternating with milk, bananas and pecans.
  5. Beat well after each addition.
  6. Bake in well buttered baking dish (approx. 6 1/2 x10 1/2 or a little larger) for 50 minutes or until brown and an inserted toothpick comes out clean.

This recipe got rave reviews from both DH and DS and they are both big banana bread fans.

The original recipe called for cake flour, which I did not have, so I substituted regular flour.  I may try partially substituting whole wheat flour the next time.

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