Banana Nut Bread

 

Don't you just love the good old fashion basic recipes that have been made for hundreds of years? Sure you can add this or substitute that, but sometimes simple, tried and true is the way to go. 

I have always been a big fan of banana nut bread, the more walnuts, the better. I've tried at least 10 other recipes, but I still go back to the old tattered and batter splattered page in the Betty Crocker cookbook that my Mother gave me when I left home. Here is the recipe from Betty Crocker.com.

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.