Thursday, January 15, 2009

Banana Bread

I had some old bananas (I buy food, hubs doesn't eat it, I make dessert) so I figured why not. Pulled out the old (and by old, I mean I went to my mom's and photocopied her circa-1970 Betty Crocker) cookbook and found a recipe for nut bread. Now, the recipe I used had several different variations on nut bread, and the one for banana said to lower the milk amount to 1/3 cup, which I thought was preposterous so I just dumped the rest of my milk in. I'm thinking it might have been 2/3 cup total. Or 3/4, like the recipe I found online says.

Nut Bread with a variation: Banana Nut Bread with a variation: Banana Bread
courtesy mom's old old old BC cookbook, recipe found online at

(Variations such as Banana Bread are listed after this basic recipe for Nut Bread.)

2 1/2 cups flour
1 cup sugar (my recipe called for 1/2 c reg sugar and 1/2 cup brown sugar)
3 1/2 tsp. baking powder (I thought my recipe said 2 1/2??)
1 tsp. salt
3 Tbsp. oil
1 1/4 cups milk (reduce for Banana Bread as instructed in variations)
1 egg
1 cup finely chopped nuts (obviously, I omitted these)

Heat oven to 350 degrees F. Grease and flour 9 X 5 X 3-inch loaf pan or two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s).

Bake 55 to 65 minutes or until a pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

*If using Self-Rising Flour, omit baking powder and salt.


Apricot Nut Bread:
Decrease milk to 1/2 cup; add 4 tsp. grated orange peel, 3/4 cup orange juice and 1 cup fienly chopped dried apricots.

Banana Nut Bread:
Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2 to 3 medium).

Date Nut Bread:
Add 1 cup cut-up dates.

Orange Nut Bread:
Decrease milk to 1/2 cup; add 4 tsp. grated orange peel and 3/4 cup orange juice.

Prune Nut Bread:
Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.

picture to follow!

No comments: