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
2/3 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.
- Banana-Nut Bread (authenticallynikki.com)
Posted on March 20, 2012, in Foodie, for the Home, Recipes and tagged almond slivers, Baking, baking soda, Banana, Banana bread, Bread, eggs, Flour, Foodie, frugal, how to make banana bread, nuts, overripe bananas, peanuts, salt, sugar, vegetable oil, walnuts, what to do with overripe bananas. Bookmark the permalink. 7 Comments.