I made homemade banana nut bread last night

[Lyric]

and I'm making more today. It turned out soooooo good! It's moist and delicious and absolutely perfect, and it's even better the next day than it was yesterday.

So...I have this extra loaf I put in the freezer last night, and we're making two more loaves today (to use up all of our overripe bananas). Who wants a loaf? ;)

[kay1864]

1. I love making that bread

One of those one-bowl recipes that's forgiving. If I leave it in the oven an extra 10 or 15 minutes by mistake, it still turns out great. I use the Fannie Farmer cookbook version, and it's never failed me.

[Hugin]

2. We made some a couple of weeks ago...

Then got the irresistible urge to run out to the Casino... Took it out too soon and it fell.

Nothing but a cave inside. :)

But, I've now got this unrequited taste for some Banana Nut Bread! :9

[Connonym]

3. me!!

Can I have your recipe? I don't like the one I've got and I've got some squishy bananas begging to be made into bread.

[Lyric]

4. Yes! Here it is:

2 cups sugar
1/2 tsp salt
2 1/4 cups flour
3/4 cup vegetable oil
3 large eggs, slightly beaten
1 1/2 tsp pure vanilla extract
1 1/3 tsp baking soda
1/4 cup sour milk (make this by adding 2 tsp of lemon juice to regular milk and stirring)
1 cup chopped walnuts
4-5 medium overripe bananas (the blacker the better--if your bananas aren't overripe enough, cut them into slices and let them sit in a covered bowl at room temperature for a couple of hours first. This is important!)

1. Get the bananas soft and squishy and ready. Once they're ready, put them into a large mixing bowl and mash them with either a hand-masher or with very clean bare hands. Don't puree them in a blender--it's better if they're hand-mashed.

2. Preheat oven to 350 and grease or spray 2 loaf pans (you can also bake one loaf at a time if you only have one pan, but this recipe makes enough batter for 2 loaves).

3. Prepare your sour milk by adding 2 tsp of lemon juice and stirring. Put this into a 1-cup measuring cup and dissolve the baking soda into it. If you did it right, it should start to rise and expand a bit. Keep this set aside for now.

4. Start adding your ingredients to the big bowl with the bananas one at a time, in the order above, mixing between each ingredient. The nuts should be added last, after everything else is mixed up well. All mixing should be done by hand--this is important.

5. Pour into loaf pans. The pan should be a little over half full of batter.

6. Bake at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out *almost* clean. If you bake it until it comes out totally clean, the banana bread loaf will be dry and crumbly.

7. Let the loaf cool in its pan on a wire rack for 15 minutes, then remove it from the pan and let it cool on the wire rack until it reaches close to room temperature. If you're going to be eating it within a day or two, wrap it with plastic wrap and store at room temperature. If you're storing it, wrap it with aluminum foil, place into a Ziplock freezer bag, and freeze.

[Connonym]

5. Thanks :)

I can't wait to try it. Reading your recipe instructions makes me think that part of the problem with the recipe I got from my mom is probably over mixing making the texture icky.