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Since this is my first try at keeping a Blog I can't promise how often I will post. I have always wanted to try - and I admire those who can keep it going. I hope you enjoy your visit......


Tuesday, May 8, 2007

Yummy Banana Nut Bread

Good morning everyone - I thought I would start off the post with a picture of some fresh tulips that came from my mother-in-laws garden. I didn't have a lot of time to do a super interesting post today so I thought I would share a recipe with you that is quick, easy and one of my favorites. I made two loaves last Monday. It freezes well and makes a nice quick breakfast in the morning. Enjoy!!!

Nothing beats the taste or aroma of baked banana bread. It's just like mom's but much, much easier.
Prep Time:15 min Start to Finish:3 hr 25 min
Makes: 24 slices 1 1/3 cups mashed very ripe bananas (about 3 regular size)

INGREDIENTS:
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Original Bisquick® mix - the secret, quick ingredient
1/2 cup chopped nuts

DIRECTIONS:
1. Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
2. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes.
4.Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
5.Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.

Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 8g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices:

Storage tip:
This bread freezes well and is great to have on hand when company drops in.Success For the best flavor, be sure to use bananas that are very ripe. Planned-Overs Extra banana bread? Make terrific banana bread French toast. Dip bread in egg mixture, and cook in skillet 2 to 3 minutes on each side or until golden brown. It's great with maple syrup.



Your continued prayers for my mother-in-law and our situation are appreciated. So far there is no word on the surgery date being moved back up. I will keep you posted though. She gets a day pass today to get some things done that she needs - like a hair cut and color - we girls need to look good you know - as well as some other things. Scott has the day off today to help her as well as take his grandfather to the doctor and get him some things he needs. Have a great day!!!

2 comments:

Julie said...

That is funny, isn't it? We have to have our hair done so it will look nice just before they put on that lovely blue surgery 'covering' - I shan't insult hats by calling it one.
Still praying for a date change!!

Your bread looks yummy... think I'll try it substituting gluten-free biscuit mix!! Let you know if it turns out!!

Lovella ♥ said...

oh the bread looks really yummy. I love bisquick, it comes in so handy, I will give this one a try for sure.