BANANA NUT BREAD

MAKES 1 LARGE, 2 MEDIUM OR 3 SMALL LOAVES

I love nut breads and this is one of my favorites. It’s a great way to use ripe bananas and the bread freezes very well for future use.

INGREDIENTS

1/2 cup (1 stick) butter, room temperature (I always use unsalted)

1 cup sugar

2 large eggs

3 medium to large ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking soda

3 tablespoons milk (regular or reduced fat)

1 cup chopped walnuts or pecans

Preheat oven to 350° F. Grease pan(s) with cooking spray or oil and dust with flour on sides and bottom. (See below for pan sizes.)

In a medium bowl, cream together the butter and sugar. Add the eggs and bananas; mix well. Add flour, baking soda and milk; blend thoroughly just until combined. Do not overmix. Fold in nuts. Transfer batter to pan(s). Bake until a cake tester or toothpick inserted in the center comes out clean. Do not overbake. Place on cooling rack for about 10 minutes. Remove bread from pan(s) and cool completely.

Pan sizes and baking times:
Loaf pan sizes vary. Use whatever pans you have close to these sizes.
1 large loaf (9x5x3) - approximately 60 minutes
2 medium loaves (8x4x2-1/2) - approximately 50 minutes
3 small pans (6x3x2, also known as mini-loaf pans) - approximately 40 minutes (These make great gifts. Wrap in foil after they have cooled and freeze for up to 3 months.)

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