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Don't throw away overripe bananas. With just a few pantry staples you can turn those bruised beauties into delicious Banana-Nut Bread. You'll love my version spiced with cinnamon and nutmeg.

Recipe by Oxmoor House March 1998

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Credit: Lee Harrelson

Recipe Summary test

Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Combine first 5 ingredients in a large bowl; stir well. Set aside.

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  • Beat butter at medium speed of an electric beater until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add banana and milk to butter mixture; add dry ingredients, stirring just until moistened. Stir in nuts.

  • Pour batter into a greased and floured 5" x 9" loafpan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.

Chef's Notes

Speed up the time it takes for your bananas to ripen by enclosing them in a brown paper bag.

Source

Mr. Food Oh-So-Easy

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