Difference between revisions of "Banana Nut Bread"
(Created page with "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...") |
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From the kitchen of: Dawn Corbin<br> | From the kitchen of: Dawn Corbin<br> | ||
2½ c. flour<br> | 2½ c. flour<br> | ||
Latest revision as of 16:13, 29 September 2015
← breads
From the kitchen of: Dawn Corbin
2½ c. flour
½ c. packed brown sugar
1 tsp. salt
1¼ c. mashed bananas
1/3 c. milk
½ c. granulated sugar
3½ tsp. baking powder
3 Tbsp. Vegetable oil
1 egg
1 c. chopped walnuts
Preheat oven to 350ºF. Grease bottom only of 9x5x3 inch pan or 2 loaf pans 8½x4½x3½ inches.
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.
To store, wrap and refrigerate no longer than a week.
