Hatfield Creek Vineyards & Winery, Ramona Valley, California

Banana Nut Bread

Cookbook 🕔May 9, 2012
Banana Nut Bread
1 loaf (or 2 small)

I once worked with a CPA who loved bananas. Every week he’d bring bananas for his snack, and occasionally they’d get over ripe. One day, I asked if I could take the over-ripe bananas home to bake banana nut bread. The next day I brought in the bread to share with him. Thereafter I’d find over ripe bananas on my desk about once a week!

½ cup Canola oil
½ cup Sugar
½ cup Splenda
2 Eggs
3 Ripe bananas
2 cups All-purpose or whole wheat flour, or ½ and ½
1 tsp. Baking soda
½ tsp. Baking powder
½ tsp. Salt
3 tbsp. Skim Milk (or sour dough starter)
½ tsp. Vanilla extract
½ cup Chopped walnuts and/or chocolate chips, dried cranberies, raisins

Dump all the above ingredients into the mixer and beat together.

Pour into a greased and floured loaf pan (9” x 5” x 3”). Bake in preheated moderate oven (350°F.) for about 1 hour (less time if using small loaf pans) or until a pick inserted in middle comes out clean.

Good with cream cheese.

3 Weight Watchers Points per slice before the cheese.

Bon appetite,
Elaine