Debbie's Banana Nut Bread
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Debbie's Banana Nut Bread
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
10
Prep Time
20 minutes
Cook Time
1 hour
I often talk about my banana bread with customers (I make it when we have houseguests) I have been asked a number of times to add to the website...so here it is. My houseguests love the results of this recipe. Also, I always have bananas on hand as I freeze them when over ripened, which means a banana bread can be made at any time. I simply run the banana (skin on) under cool water for a few minutes and it thaws very quickly.
Ingredients
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1 1/4 cup mashed bananas (2 to 3 bananas2 1/2 cups of all-purpose flour*
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 1/2 teaspoons baking powder (the recipe calls for 3 1/2 BP but instead replacement of 2 teaspoons of BP and use baking soda and blueberry balsamic vinegar
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1 teaspoon salt
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3 tablespoons blood orange Olive Oil
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1/3 cups milk
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1 egg
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1 cup chopped nuts (optional)
Banana Nut Bread
Directions
Preperation
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, r 2 loaf pans, 8 1/2x4 1/2x2 1/3 inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly,. loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Recipe Note
*if using self-rising flour, omit baking powder and salt.
**2 teaspoons baking powder . . . use 1/2 teaspoon baking soda *plus* 2 teaspoons blueberry vinegar. Put the 1/2 teaspoon baking soda with dry ingredients and the 2 teaspoons of blueberry vinegar with the wet ingredients, any wet ingredient it doesn't have to be the milk.