This was the recipe she used for Banana Nut Bread. Both she and my mother (who is also a fabulous cook) made it often, and since I began running my own household, I now make it every time I have extra bananas that need to be used. Super moist on the inside, and crusty good on the outside, it is definitely a family favorite.
Banana Nut Bread
3 ripe bananas
1/2 c. vegetable oil2 eggs
2 c. self rising flour
1/4 tsp. salt
1 c. firmly packed light brown sugar
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. Beat bananas, oil, and eggs until bananas are mashed. Add dry ingredients and beat just until mixed. Fold in nuts. Bake about 50 minutes or until deep golden brown. Makes 2 loaves or 1 tube pan.
Can you tell that I've had tons of fresh fruit in the house this week? All that's left is the pineapple I just sliced up yesterday. I feel a pineapple upside-down cake coming on... I've been in Betty Crocker mode lately, no doubt.