Quick Breads: Nutty Banana Bread

Banana bread is a hit in my household. So much so that I have to buy at least 24 bananas a week just to make banana bread. Luckily, I can often get them as a discount because I can use bananas that are a little past their prime. In fact, older bananas are preferred. So if you can get discounted bananas, you should definitely make this classy recipe.


Ingredients


¾ cup sugar
½ cup butter or margarine
2 eggs
2 medium bananas, ripe or overripe
⅓ cup milk
1 tsp vanilla
2 cups all purpose flour
½ cup chopped walnuts or pecans
1 tsp baking soda
½ tsp salt


Preparation


Heat oven to 350°F. Spray a loaf pan liberally with cooking spray. Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs until just combined. Add all other ingredients and blend well, but do not overmix. Pour into prepared pan.


Bake for about an hour, until the top of the loaf is slightly cracked and a toothpick inserted into the middle of the loaf comes out clean. Cool for 5 minutes. Remove from pan and cool completely on a wire rack. Allow to cool for at least 20 minutes before slicing.


This loaf will keep for 5 days if kept in an airtight container.