I learned this recipe when I was in 4H. It is perfect to cook in a coffee can, but you can cook it in a bread loaf pan also. This bread stays moist and is perfect when eaten warm with cream cheese spread.
Ingredients
- vegetable oil ¾ cup
- eggs, beaten- 2 large eggs
- vanilla extract 1 tsp
- cinnamon ½ tsp
- all-purpose flour 2 cups
- baking powder 1tsp
- baking soda 1 tsp
- Salt ½ tsp
- Sugar 1 ½ cups
- Milk or buttermilk ½ cup
- Bananas really ripe is best, 3 medium/large
- Walnut pieces or pecans ½ cup
Directions
1. Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray. Mash bananas in separate bowl and set aside.
2. In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth – fold in walnuts.
3. Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
4. Note: I’ve also made this into muffins. (Baking time is less…use toothpick test) As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.