Banana Bread

I've used this recipe for about 15 years. Of course, you can omit the nuts if you want to or even use a different kind. I prefer black walnuts, but since I'm the only person in my family that likes them, I use regular walnuts. The trick to flavorful banana bread is to use ripe bananas... you know, the ones with dark spots that remain on the counter.

1 3/4 C flour
1 1/2 C sugar
1 t baking soda
1/2 t salt
2 eggs
2-3 ripe bananas, mashed
1/2 C vegetable oil
1/4 C plus 1 T milk
1 t vanilla
1 C chopped walnuts

Preheat oven to 325F
Combine flour, salt, sugar and soda (Use a sifter so dry ingredients are thoroughly mixed.)
In another bowl, combine eggs, bananas, oil, milk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into greased loaf pan.





Bake for 1 hour and 30 minutes or until bread tests done.
Cool on wire rack.

Note: Recipe does not double well.