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Home > RECIPES > Breakfast > Debbie's Banana Nut Bread
Debbie's Banana Nut Bread

I often talk about my banana bread with customers (I make it when we have houseguests) I have been asked a number of times to add to the here it is. My houseguests love the results of this recipe. Also, I always have bananas on hand as I freeze them when over ripened, which means a banana bread can be made at any time. I simply run the banana (skin on) under cool water for a few minutes and it thaws very quickly.

1 1/4 cup mashed bananas (2 to 3 bananas2 1/2 cups of all-purpose flour*
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder (the recipe calls for 3 1/2 BP but instead replacement of 2 teaspoons of BP and use baking soda and blueberry balsamic vinegar, below are
1 teaspoon salt
3 tablespoons blood orange Olive Oil
1/3 cups milk
1 egg
1 cup chopped nuts (optional)

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, r 2 loaf pans, 8 1/2x4 1/2x2 1/3 inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly,. loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.

*if using self-rising flour, omit baking powder and salt.
**2 teaspoons baking powder . . . use 1/2 teaspoon baking soda *plus* 2 teaspoons blueberry vinegar. Put the 1/2 teaspoon baking soda with dry ingredients and the 2 teaspoons of blueberry vinegar with the wet ingredients, any wet ingredient it doesn't have to be the milk.