Banana Bread
I’m an excellent cook, for the most part. I have a few things that tend to elude me — like banana bread. For some reason, mine is always dry or heavy. My former mother in law makes GREAT banana bread and today she sent her recipe, so I am going to give it a try. In the meantime, I thought I would share it with you.
No.1
2 cups all-purpose flour )
1-1/2 tsp baking powder )
1/2 tsp baking soda ) combine and make a well in the middle
1/4 tsp salt )
1/4 tsp ground cinnamon )
1/8 tsp ground nutmeg )
No.2
2 eggs, beaten lightly )
1-1/2 cups mashed bananas (I usually use 3 large bananas) ) combine – do not
1 cup sugar ) over work it
1/2 cup Canola oil )
1/4 cup chopped walnuts
- Preheat oven to 350 degrees F.
- grease (I use butter) bottom and 1/2 inch up the sides of one 9×5x3 inch (or two 7-1/2×3 – 1/2×2 inch loaf pans); set aside (I have the habit of dusting flour on the buttered pan then turn it upside down and shake off the extra flour.
- Now add No.2 to No.1
- fold in wallnuts
Bake for 55 to 60 minutes for 9×5x3-inch pan (or 40 to 45 minutes for 7-1/2×3 – 1/2×2-inch pan.)
At the end of 60 minutes, insert a toothpick to check doneness – it should come out dry.
(If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning)
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing
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