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Back of the Bag Recipe: Banana Bread

Do you ever notice on the back of packaging there are “suggested” ways to use the product? Every so often you get a real winner, while others you wonder why they bothered because they were so bad.

I was wondering what I could make that would be sweet, easy to make, and quick to bake. I was wanting muffins and my eyes lighted on the banana nut bread recipe on the back of the flour bag. Why not? A new recipe is always welcome, right?

Banana Nut Bread (from ConAgra Mills, Bakers & Chefs division “enriched & bleached All-Purpose H&R Flour)

1 3/4 Cups flour

3/4 tsp. baking soda

1/4 tsp. salt

1 Cup sugar

2 eggs

2/3 cup vegetable oil

3 Tbsp. milk

1 Cup (2 large) mashed bananas

1/2 Cup chopped nuts

Mix together flour, baking soda, salt, sugar. Blend in eggs, oil, and milk. Stir in banana and nuts. Pour batter into greased 8 1/2 X 4 1/2 X 2 1/2 inch pan. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in center of loaf comes out clean.

While I had 2 bananas on their way out I didn’t have any nuts except slivered almonds, which is what I used as a garnishment only on top. It didn’t taste too bad, it was still moist despite leaving it in the oven too long because I forgot to set the timer.