Inspired by a friend's obvious enjoyment of her banana bread, I dug out my mother's recipe for Banana Bread. I like the texture that the coconut gives to the bread, and usually I omit the pecans. The addition of nutmeg gives the banana bread a Mulac kind of flavor.
Banana Bread
2 1/2 cups all-purpose flour [1]
1 cup sugar
3 1/2 teaspoons baking powder [2]
1 teaspoon salt
3 Tablespoons salad oil [3]
3/4 cup milk
1 egg
1 cup chopped pecans [4]
1 cup coconut [5]
1/4 teaspoon nutmeg [6]
1 cup mashed banana [7]
Grease pan(s). Measure all ingredients into one bowl, beat on medium speed for 30 seconds, scraping sides and bottom of bowl constantly. Batter will be heavy and NOT smooth.
Preheat oven to 350°F. Pour batter into either 2 8 1/2x4 1/2 x 2 1/2 pans and cook for 55 minutes, or into a 9x5x3 pan and cook for 65 minutes.
Variation:
Orange nutbread: decrease milk to 1/2 cup, add 4 teaspoon grated orange peel and 3/4 cup orange juice.
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[1] If using self-rising, omit baking powder and salt. |
