Our local grocery takes ripe/bruised bananas and marks them way down. All 4 of my kids love bananas, so getting home with a bunch of bananas can be challenging, many times I’m left with 1, especially when we are walking. And so I have a hard time passing these up!I usually feed them a few and then make banana bread with the rest. I stocked up big time :) I’ve been a little unhappy with one recipe and decided to try the stand-by that I grew up with – it was better than I remembered. The crust is just the right golden color, and crunchy, while the inside is moist and delish.
I thought I would share the recipe – I love how simple it is, and on the low-fat side :)
Banana Nut Bread
2 1/2 C flour
1 C sugar
3 1/2 tsp baking powder
1 tsp salt
3 TB vegetable oil
3/4 C milk
1 C mashed bananas (2-3 medium)
1 C finely chopped nuts
Heat your oven to 350 and grease 1 large or 2 small loaf pans.
Measure all ingredients into large mixer bowl; beat on medium until just combined.
Pour into pans and bake 55-65 minutes, or until toothpick comes out clean.
It is so easy! I have a large Kitchen Aid and easily doubled the recipe with 2 large loaf pans. I think my next batch may be muffins. I hope you try it – it is so yummy :)