Heat oven to 350° F
Ingredients:
3 cups Bisquick
2/3 cups sugar
2 eggs
½ cup milk
1 cup mashed bananas, about 2 medium or 3 small
2/3 cup chopped nuts, usually walnuts
Directions:
Grease and flour loaf pan 9 x 5 x 3
(I use a Pampered Chef loaf pan, the stone one without grease or flour)
Mix all ingredients by hand until moistened. Stir for 30 seconds and then pour batter into pan.
Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely before slicing.
Makes 1 loaf, around 16 slices
Variations:
Pumpkin Nut Bread
Substitute 1 cup canned pumpkin for the bananas. Beat in 1 tsp. ground cinnamon, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.
Date Nut Bread
Mix 1 ½ cups cut up dates and ½ cup boiling water and let cool. Substitute date mixture for bananas.
½ Recipe: Use loaf pan, 8 ½ x 4 ½ x 2 ½, divde ingredient amounts in half and decrease bake time to 45-50 minutes.
No Cholesterol Banana Nut Bread
Substitute 3 egg whites or ½ cup cholesterol free egg product for the eggs and skim milk for the milk. For ½ recipe, substitute 2 egg whites or ¼ cup cholesterol free egg product for the egg and skim milk for the milk.
High Altitude Directions (3500-6500 ft.)
Heat oven to 375° F. Decrease sugar to ½ cup. Increase eggs to 3. ½ recipe and no cholesterol recipes are not recommended for use.