View source for Banana Nut Bread

From the kitchen of: Dawn Corbin<br>
2½ c. flour<br>
½ c. packed brown sugar<br>
1 tsp. salt<br>
1¼ c. mashed bananas<br>
1/3 c. milk<br>
½ c. granulated sugar<br>
3½ tsp. baking powder<br>
3 Tbsp. Vegetable oil<br>
1 egg<br>
1 c. chopped walnuts<br>
<br>
Preheat oven to 350ºF. Grease bottom only of 9x5x3 inch pan or 2 loaf pans 8½x4½x3½ inches.<br>
<br>
Mix all dry ingredients in separate bowl.  Combine with all the rest of the ingredients all at once.  Beat for 30 seconds, just untill well moistened.  Pour into pan/pans.  Bake 9x5 inch pan for 55-65 minutes.  Bake 8 inchc pans for 50-60 minutes.  Tests done when toothpick inserted in center comes out clean.  Cool slightly in pan, then loosen sides of loaf from pan before trying to remove.  Cool completely before cutting.<br>

To store, wrap and refrigerate no longer than a week.