New and improved
It’s hard to believe we’ve been making this Banana Nut Loaf bread style dessert since it was popularized in the 1930’s in America. It regained popularity with the trend of home-baking in the 60’s, and if you’re a 70’s child, like myself, then you had plenty of this bread in the mid 70’s. After all, it was a simple, fail-proof way to use up those rotting brown bananas. The taste was always the same. It was good, but nothing you’d desire to make without the pest of rotting bananas! Until now, that is. I think this recipe is delicious, of course easy, but it has a nice crunch to it, it’s nice and moist, and it tends not to make it more than a few hours in my house.
Banana Nut Bread
- 1/2 cup butter soft at room temperature
- 1 1/2 cup sugar
- 2 large eggs
- 2 TBS milk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup banana mashed, 2-3 bananas
- 3/4 cup walnuts
- Preheat oven to 200 degrees Celsius.
Take a standard loaf pan and line it with baking paper
- Mix all ingredients together, pour into loaf pan and bake for 60-70 minutes, or until tester comes out clean.
- Let cool. Cut and serve