Super Moist Banana Nut Bread

Here is a recipe that I have literally been making for 20 years. It is an adaptation from the Better Homes and Gardens New Cook Book - one of my favorite all inclusive cookbooks. Through the years I have adjusted the recipe and put my own spin on it. This banana bread is often a hostess gift and has been given as part of Christmas presents in past years. The riper the bananas the better the bread. I have also found that the finer you make the banana mash, the moister the bread is. I feel very strongly about letting people know that their are nuts in a product, hence the nutty sugar topping. It is the best part of the bread! You can also add 1/4 c. ground flax seeds to bump up the fiber content. The recipe recommends that you let it sit and cool for a day but ours never make it. It is super yummy warm out of the oven. Hope you enjoy!

Super Moist Banana Nut Bread

1 c. whole wheat flour
1 c. all purpose flour (can use 2 c. all purpose flour and no wheat)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, beaten
2 - 3 ripe bananas, mashed with a fork
1 c. sugar
1/2 c. vegetable oil
1/2 c. finely chopped walnuts or pecans (reserve 2 tbsp. for topping)

Preheat oven to 350 degrees. Grease 1 lg. or 2 regular size loaf pans. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture.

Combine eggs, banana, oil and sugar. Dump all at once into flour mixture. Stir until just moistened. Add nuts. Spoon batter into prepared pans. Tap on counter to evenly distribute batter. Sprinkle top with sugar, nuts, cinnamon, nutmeg and then another layer of sugar. (this is my secret topping).

Bake for 55 - 60 minutes for the large pan and 40 - 45 for the smaller pans or until a toothpick comes out clean. Cool in pan for 10 minutes then remove to a baking rack.