{"id":423,"date":"2010-03-29T17:35:57","date_gmt":"2010-03-30T00:35:57","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=423"},"modified":"2011-10-23T11:41:47","modified_gmt":"2011-10-23T18:41:47","slug":"banana-nut-bread","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/03\/29\/banana-nut-bread\/","title":{"rendered":"Banana Nut Bread"},"content":{"rendered":"
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I totally love banana bread… as long as there are nuts in it. It’s a great way to put those left over bananas to good use. The older the bananas, the better the flavor of your banana bread. When my bananas are getting old, I usually put them in the fridge and leave them there until the skins turn good and black, before I use them. Putting them in the fridge is beneficial in other ways as well… bananas left spoiling on the counter top will attract fruit flies… YIKES!<\/p>\n

Directions:<\/h2>\n

Yield: One loaf<\/span><\/p>\n

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  1. Mash bananas in medium sized mixing bowl.<\/li>\n
  2. Add sugar and mix by hand.<\/li>\n
  3. Add milk, vegetable oil, and egg. Mix by hand.<\/li>\n
  4. Combine remaining ingredients and add to banana mixture. Stir by hand just until combined.<\/li>\n
  5. Pour batter in greased loaf pan. Bake on center rack in a preheated 350°F oven for 60 – 70 minutes or until golden brown and tooth pick inserted in the center comes out clean.<\/li>\n
  6. Remove from pan. Cool on wire rack. Slice and Enjoy!!<\/li>\n<\/ol>\n<\/div>\n
    \n

    Ingredients:<\/h2>\n
      \n
    • 1 large Egg<\/li>\n
    • 3\/4 cup of Milk<\/li>\n
    • 1\/4 cup of Vegetable Oil<\/li>\n
    • 2 medium Ripe Banana’s, mashed (Approx. 1 and 1\/2 Cups)<\/li>\n
    • 1\/2 cup of Chopped Nuts (Walnuts or Pecans)<\/li>\n
    • 2 cups of All-purpose Flour<\/li>\n
    • 1\/2 cup of Sugar<\/li>\n
    • 3 tsps of Baking Powder<\/li>\n
    • 1\/2 tsp of Baking Soda<\/li>\n
    • 1\/2 tsp of Salt<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      I totally love banana bread… as long as there are nuts in it. It’s a great way to put those left over bananas to good use. The older the bananas, the better the flavor of your banana bread.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,19,3],"tags":[100,567,18,27,9,101,6],"class_list":["post-423","post","type-post","status-publish","format-standard","hentry","category-bread","category-desserts","category-recipes","tag-banana-nut-bread","tag-bread","tag-dessert","tag-directions","tag-ingredients","tag-loaf","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/posts\/423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/comments?post=423"}],"version-history":[{"count":5,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/posts\/423\/revisions"}],"predecessor-version":[{"id":1263,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/posts\/423\/revisions\/1263"}],"wp:attachment":[{"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/media?parent=423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/categories?post=423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingwithcandra.com\/blog\/wp-json\/wp\/v2\/tags?post=423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}