Be Still My Heart Banana Nut Bread
Contributor’s Note: This recipe is a great use for overripe bananas…the riper the better, it’s more flavorful. Some grocery stores bundle and sell old bananas cheap.
- 2-½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3-½ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1/3 cup milk
- 1 medium egg
- 1-¼ cups ripe mashed bananas (2-3 medium)
- 1 cup chopped nuts of choice (optional)
Preheat oven to 350F degrees.
Grease bottom only of loaf pan. Use one pan 9x5x3 inches, or two pans 8½ x 4½ x 2½ inches.
Mix all ingredients in order listed and beat about 30 seconds or until well blended.
Pour batter into pan(s) and bake 9 inch loaf 65-70 minutes, 8-inch loaves 60-65 minutes, or until toothpick inserted in center comes out clean.
Cool slightly. Loosen sides of loaf from pan and turn out onto a cooling rack. Let cool completely before slicing.
To store, wrap and refrigerate up to a week.