Wednesday, March 17, 2010

57 Year Old Recipe | Banana Nut Bread

I had some banana's that were over ripe so it was banana bread to the rescue! I tried this 1953 recipe from the Bisquick cookbook and it was so easy. Pre heat oven to 350...

  • 1-1/3 cups of mashed very ripe bananas (this was 2-1/2 for me)
  • 2/3 cup sugar
  • 1/4 cup milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon of vanilla
  • 3 eggs
  • 2-2/3 cups Original Bisquick
  • 1/2 cup chopped nuts (I used pecans)
  • 1/2 cup of chocolate chips (I added this!)
In a large mixing bowl, combine all ingredients except Bisquick, nuts and chocolate; stir until blended. Stir in Bisquick, nuts and chocolate. Pour into prepared loaf pan (9x5x3") I used my Demarle loaf minis.

Bake bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely.

Since I made mine in mini loafs I froze most of them. Kirk and I like our banana bread toasted with butter on it - enjoy!


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