chopped nuts1 Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Bananas that are a little past their prime are always the best ones for bananabread. Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen
My favorite of all the bananabread recipes that I’ve tried, it is dense, chewy, full of flavor, and packed with nutrients like potassium, calcium, manganese, copper, and magnesium thanks to the addition of the dates
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Stir in the bananas, pecans, and vanilla extract. To make the bread. If necessary, cover the pans loosely with aluminum foil for the last 15 minutes to prevent excess browning. Cool the bread in pans on wire racks for 10 minutes