Now this recipe came, years ago, from the “Farm Journals Home Made Breads” book. I regret getting rid of the book. I must have been in one of my ruthless cleaning out moods. I think this is the only recipe I used in it so I must have figured there is only so much room on the book shelves and since this wasn’t being used….
I have made this twice in the past couple of weeks, only getting one slice out of it, giving the rest away to visitors and meetings. It is wonderful though. My personal favorite, second only to Aunt Jo Anns Banana Nut Bread with Streusel topping (made with cream cheese, yum!)
But for now, this is my standard, easy recipe.
BANANA NUT BREAD:
- 2 cups flour
- 3/4 cups sugar
- 1 Tbsp Baking powder
- 1/2 cup quick oats or lightly food processed old fashioned oats
- 1/3 cup butter
- 1/2 tsp. salt
- 1/2 cup milk
- 1 tsp vanilla
- 1 egg
- 1 cup mashed bananas (were you beginning to worry?)
- 3/4 cup toasted walnuts
In one large bowl, whisk together your dry ingredients.
In another bowl, mix together your wet ingredients, first mashing your 2 or 3 bananas, then adding the egg, milk and vanilla.
Put them together, mixing just a little, not too much. It will not be smooth. But there should not be any dry clumps.
Fold in the walnuts.
Pour into a loaf pan. Bake in a 350 degree oven for 1 hour and 15 minutes. It should be a darkish brown. You can stick a straw or something thin into it to test it if you want.
Cool 10 minutes and remove from pan to cool on a rack. It should be cool before you slice it. Spread with butter or just eat plain. Dee-lish!