Submitted by: Kaitlin Behan, Western Sugar Employee
“Childhood recipe that is my mom’s”
- Cinnamon sugar to prepare pan
- 1 1/2 cup GW Granulated Sugar
- 1 3/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
- 1 tsp vanilla extract
- 2 eggs slightly beaten, room temperature
- 2-3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 5 Tbs. buttermilk or vanilla yogurt
- 1 cup chopped nuts
Preheat oven to 325*.
Grease a load pan, then dust all surfaces well with cinnamon sugar. Set aside.
Sift all dry ingredients in a large bowl.
In a medium bowl, stir in vanilla, eggs, bananas, vegetable oil, buttermilk or yogurt.
Pour wet ingredients into dry ingredients.
Mix until combined, then gently fold in nuts.
Pour into loaf pan.
Bake 1 hour and 20 minutes.
We freeze it and just cut off whatever we need at the time. It is okay to re-freeze!