March 14, 2010

Banana Nut Bread

We normally tear through bananas rather quickly in our house but, for some unknown reason, we just seemed to not be in the mood for them this week. I am always looking for an excuse to make banana nut bread, so extra bananas lying around the house is excuse enough for me. The outside is crunchy and the inside is very soft and moist. It is very sweet - just how I like it. You can always use 1/2 c of the white sugar instead of a full cup if you prefer your banana bread a little less sweet.

Recipe and photo by

  • 1 c white sugar
  • 1/2 c brown sugar
  • 1/2 c butter, softened
  • 3 ripe bananas, mashed
  • 2 eggs
  • 2 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 c sour milk (3 parts milk, 1 part vinegar; mix and let stand for 10 minutes)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 c nuts, chopped (I used roasted salted almonds)
  • Nutmeg and cinnamon, to taste

  1. Preheat oven to 350. Grease loaf pan.
  2. In large bowl, combine sugar, brown sugar, butter, bananas, eggs, flour, baking soda, sour mild, salt, vanilla extract and nuts; beat well.
  3. Pour into prepared pan. Sprinkle nutmeg and cinnamon on top.
  4. Bake for 60 to 70 minutes, until toothpick in center comes out clean.
  5. Remove from pan and allow to cool completely.

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