If I made this again, I would spread the batter between 2 loaf pans, and cook for 30 - 45 minutes, or until toothpick inserted into the middle of the bread came out clean.
The loaf pan in the picture is the one my husbands mother used to bake her wonderful breads - I love the memories being revisited and created.
BANANA NUT BREAD
3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
2 cups mashed ripe bananas
1 1/2 cups vegetable oil
1 cup crushed pineapple, drained
2 teaspoons vanilla extract
Heat oven to 350F.
Grease 1 (9-by-5 inch) loaf pan.
In a large bowl, combine flour, sugar, nuts, baking soda, salt and cinnamon, set aside.
In a separate bowl, combine eggs, bananas, oil, pineapple and vanilla.
Stir banana mixture into flour mixture until flour is just moistened. Turn batter into prepared pan. Bake 1 hour or until a pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and place on a wire rack until completely cool.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, May 2011
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