By Chef Diane
I love banana bread; it’s more like a cake than bread. It’s easy to make, and easy to mail to all my relatives for special occasions. My husband's aunt has a birthday coming up, and I will be fixing her a loaf to help celebrate. Once I make it...I freeze it so when it gets there, it’s thawed and fresh, and delicious.
Banana bread is full of potassium and protein (if you use nuts). My grandmother would make it for me often, and she gave me her recipe before she died. Here is a copy of it.
Today is Banana Nut Bread Day. If you don't have a favorite recipe, try this one, and celebrate this fun day!
1/2 cup corn oil
1 cup sugar
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. I normally use a loaf pan, but you can also use a Bundt pan too. Spray with cooking oil.
Cream oil and sugar; add eggs, 1 at a time.
Sift dry ingredients mix with creamed butter.
Add mashed bananas and nuts.
Bake for 1 hour or until done.