By NANCY SCROGGINS
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/3 Cup Margarine (softened)
1 1/4 Cups Sugar
2 Medium Eggs
1 Teaspoon Vanilla
2 Tablespoons Milk
2 Ripe Bananas (mashed)
1/2 Cup Pecans (chopped)
This recipe is for the DOUBLE OVEN only.
In a cool oven, snap out and remove the middle shelf.
Then, preheat the oven to 375 degrees.
This recipe uses 2 loaf pans (size 7 1/2" x 3 3/4" x 2 1/4").
We found two of these fit side by side in the Double Oven.
Prepare them by spraying with non-stick and then lightly flour.
This will keep banana nut bread from sticking to loaf pans.
In a large bowl mix flour, baking soda, baking powder, and salt.
Add softened margarine, sugar, eggs and vanilla and stir.
Add milk, mashed bananas, and nuts and mix well.
Pour batter into loaf pans only HALF FULL!
As bread bakes, it will expand.
Bake for 35 to 40 minutes.