Best Ever Banana Bread

We played hooky from church this morning, which was gloriously relaxing and momentarily tinted by guilt. But that quickly was a thought dismissed after I decided to make banana bread. This was my first time using my KitchenAid stand mixer and my umpteenth time baking from my "Southern Living Homestyle Cooking" cookbook, generously given to me by a wonderful Moore baker and a true Southern belle. 

Enjoy!

2 1/4 all-purpose flour
1 T plus 1/2 t baking powder
1/2 t salt
3/4 c firmly packed brown sugar
1/4 c sugar
1 1/2 t ground cinnamon
1 1/4 c mashed ripe banana 
1/3 c milk
3 T vegetable oil (in a bind I've used mild olive oil and the worst it did was make the loaf darker)
1 large egg
1 t white vinegar
Opt: 1 c macadamia nuts, chopped. 

Combine ingredients in a large bowl; make a well in center of mixture. Combine banana, milk, oil, egg and vinegar; beat with a wire whisk until blended. Add to dry ingredients, stirring until just moistened. 
Spoon batter into a greased 9x5 loafpan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack.

2 comments:

E. Lindsey Hornkohl | January 4, 2009 at 3:40 PM

I will absolutely try this one. My mom-in-law makes banana bread every time a banana goes brown, but I like the idea of adding macadamia nuts. Did you use them in yours? Asher is a blessed man, no doubt.

Halen | January 4, 2009 at 4:36 PM

I have never tried the macademia nut addition, because my blessed husband doesn't like nuts in bread. But I'm sure it would be delicious.