Banana-Nut Bread

Go bananas! Nothing beats the taste or aroma of baked banana bread. It’s just like mom’s but much, much easier.

Step: 1

Heat oven to 350 degrees F. Grease bottom of 9x5x3-inch loaf pan.

Step: 2

Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.

Step: 3

Bake 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 day.

Per Serving: 131 calories; protein 2.4g; carbohydrates 17.4g; fat 6.1g; cholesterol 23.5mg; sodium 178.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.