Cook Time: 55 minutes
Ingredients:
- 1-1/3 cups mashed very ripe bananas (2 large)
- 2/3 cup sugar
- 1/4 cup milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 eggs
- 2-2/3 cups Original Bisquick
- 1/2 cup chopped nuts
Preparation:
Heat oven to 350°. Grease bottom only of loaf pan, 9X5X3 inches
In a large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.
Bake banana nut bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely.
High Altitude (3500 to 6500 feet): Heat oven to 375 degrees. Use 1/2 cup sugar and 1/3 cup milk. Omit oil. Bake banana nut bread for 55 to 60 min.
1 slice: Calories 195 (calories from fat 80), Fat 9g (Saturated 2g), Carbs 26g
Origin: A 1953 recipe for Banana Nut Bread from a Bisquick cookbook.
Shared on our forum by SandraZ
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