Yum!

Last night, I made the most of over-ripe bananas and whipped up a favorite childhood recipe...Bisquick banana bread! I can remember growing up and making this, consulting the cardboard recipe card cut from an old Bisquick box. I've had to look up the recipe since then (the recipe card is burried somewhere at Mom's house) but it's still just as good.

Banana-Nut Bread

Ingredients:
1 1/3 cups mashed very ripe bananas (2 large)
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick mix (I used the Heart Healthy version)
1/2 cup chopped nuts (I used walnuts)

Directions

1. Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
2. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.