Banana Nut Bread

Here is the recipe I promised you last week for Banana Nut Bread – better late than never! I made this a few weeks ago to take to our Mother’s Day Tea at church, but whenever I make it around here, there are many smiling faces.

The recipe that I use came from Dawn’s blog By Sun and Candlelight. Dawn credits it to Frozen Assets. It is actually a recipe called Mix-and-Match Quick Bread, which gives the basic bread recipe plus a lovely long list of Mix and Match ingredients that you can choose from to mix into your bread to make all different kinds of quick breads. I use this recipe for Pumpkin Bread in the fall. The possibilites are endless.

I’m going to give you just the Banana nut variation that I bake today, and will post the entire Mix-and-Match recipe tomorrow, so stay tuned. (I will come back and link the new post when I get it written.)

Banana Nut Bread

3 cups flour
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
2 eggs
1 cup oil
2 cups sugar
2 cups ripe mashed bananas
3 tsp. vanilla
1 cup chopped nuts (I use pecans)

Sift together dry ingredients –

In separate bowl, beat eggs –

Add oil and sugar – cream together –

Mash bananas (I use my potato masher) –

Stir bananas and vanilla into creamed mixture –

Add dry ingredients and mix well –

Stir in nuts –

Spoon into two well-greased loaf pans (sorry for the blur) –

Bake at 325 degrees F for 1 hour –

When cool, wrap bread in foil and freeze if desired. Of course, we just eat it up pretty quick!

Enjoy!

Blessings,
Nancy

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One Response

  1. Sounds yummy! Thanks for posting 🙂

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