Banana Loaf 1968 🍌🍞

Overview:

This Banana Loaf recipe has stood the test of time since it was first cherished in 1968, making it a timeless classic for generations to enjoy. It’s a delightful blend of nostalgia and simplicity, offering a quick and easy way to satisfy your cravings for a delicious homemade treat. With just a handful of basic ingredients and straightforward instructions, you’ll have two loaves of moist and flavorful banana bread ready to enjoy in no time.

Recipe Details:

Cook Time: 55 minutes
Prep Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 2 loaves
Rating: ⭐⭐⭐⭐⭐ (Based on 3 reviews)

Ingredients:

2 cups granulated sugar
1/2 cup canola oil
1 1/2 teaspoons baking soda
1 1/2 cups mashed bananas (about 3 ripe bananas)
1/2 cup chopped walnuts
3 cups all-purpose flour
1/2 teaspoon salt

Nutritional Information (per serving):

Calories: 2396.9
Fat: 81.9g
- Saturated Fat: 9.6g
Cholesterol: 18.3mg
Sodium: 1604.6mg
Carbohydrates: 395.8g
- Fiber: 11.6g
- Sugar: 232.4g
Protein: 31.6g

Recipe Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center.
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Prepare Loaf Pans: Grease two loaf pans generously with butter or non-stick cooking spray. Dust the greased pans with flour, shaking off any excess flour.
Sour Milk: In a small bowl, dissolve the baking soda in soured milk. Set it aside.
Combine Sugar and Oil: In a large mixing bowl, combine the granulated sugar and canola oil. Stir well until fully incorporated.
Add Mashed Bananas: Add the mashed bananas to the sugar and oil mixture. Mix thoroughly to combine.
Incorporate Dry Ingredients: Gradually add the soured milk with dissolved baking soda into the banana mixture. Mix until smooth and well combined.
Fold in Walnuts and Flour: Gently fold in the chopped walnuts and all-purpose flour into the banana batter. Sprinkle in the salt as you continue to mix.
Mix Well: Using a wooden spoon or spatula, blend all the ingredients together until you have a smooth and uniform batter.
Fill Loaf Pans: Evenly distribute the batter into the prepared loaf pans, ensuring they are filled about halfway to allow for rising during baking.
Bake: Place the filled loaf pans in the preheated oven and bake at 350°F (175°C) for approximately 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Cool and Serve: Once baked, remove the banana loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the loaves to a wire rack to cool completely before slicing and serving.
Enjoy: Serve slices of this delicious Banana Loaf 1968 on their own, or with a dollop of whipped cream or a smear of butter for an extra indulgent treat. Enjoy with a cup of coffee or tea for a delightful snack or dessert.

Tips and Variations:

For added flavor and texture, you can toss in a handful of chocolate chips or dried fruit along with the walnuts.
Feel free to adjust the amount of sugar according to your preference or the ripeness of your bananas.
To make this recipe dairy-free, you can use a non-dairy milk alternative such as almond milk or soy milk in place of regular milk.
Experiment with different spices such as cinnamon or nutmeg to enhance the aroma and flavor of your banana bread.

Conclusion:

With its rich history and unbeatable taste, this Banana Loaf 1968 recipe is sure to become a staple in your kitchen. Whether you’re baking it for a special occasion or simply craving a comforting treat, this easy-to-follow recipe delivers on both flavor and nostalgia. So go ahead, gather your ingredients, and embark on a delicious journey back in time with every slice of this classic banana bread.