Over the weekend I got the biggest craving for banana nut bread, so I got out my Better Homes and Gardens cookbook and made a batch. I love using my Better Homes and Gardens cookbook because it reminds me of helping my mom cook when I was growing up. I love seeing the pages of a worn cookbook, thinking about how many memories have been made while using it. So many holidays and family dinners that leave the pages stained with oil and dusted with flour. I look forward to seeing what mine looks like in 20 years.
I adapted the recipe just a little bit by skipping the nutmeg and adding extra cinnamon, and leaving out the baking soda and adding an extra ½ teaspoon of baking powder. I topped it with a little bit of extra cinnamon and sugar. I used way more than ¼ cup of walnuts. I probably used closer to ½ a cup. A tip for not spending a fortune on walnuts is to get them from the bulk section of your grocery store if it has one. I paid less than a dollar for a decent small amount of walnuts. Way cheaper than buying a whole prepackaged bag and I only bought what I needed.
A bonus of making banana bread is it makes your whole house (or apartment in our case) smell so delicious. Below is the recipe that I used.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine (I used vegetable oil)
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
(Check out my tiny, tiny kitchen)
Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Makes 1 loaf (16 slices).