I've been making Banana Nut Bread for close to 20 years. So today my husband asks me if I'm going to make some cuz we had a ton of overripe bananas. Sure.... No biggy. Famous last words. Do you know what happens when you do something without really thinking but in the back of your mind that little voice is saying, "You've never done it this way before"...but the front of my mind is saying, "so...wft? you got a point? What difference is it going to make?!". Well, I guess it makes a big difference. The recipe says to mix all the ingredients together and then to beat for 30 seconds. For some reason....today I beat all the ingredients together and ignored the 30 second rule. What I got was a loaf of Banana Bread that sunk and was still soggy in the middle. Oh man...was I pissed. I mean, the house smelled good and everything! Thank God I had lots more smooshie bananas and I was able to do it again....the RIGHT WAY!!
btw...the picture above looks like shit. I need to learn to wear my glass while taking pictures cuz without my glass the picture looks ok....when I put ON my glasses, it looks like shit. I mean...worse than most of my pictures LOL
Ok...so here's my ancient 25+ year old Betty Crocker Banana Nut Bread recipe :)
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 tsp baking powder
1 tsp salt
1/3 cup milk
1 1/4 cups mashed banana
1 cup chopped nuts
Heat oven to 350'
Grease bottom only of a loaf pan, 9 x 5 x 3, or 2 loaf pans, 8.5 x 4.5 x 2.5.
Mix all ingredients; beat 30 seconds
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean (9" pan 65-70 minutes, 8" pan 60 - 65 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.