Hi Lilly:-) This is my favorite recipe for Banana Bread. Make sure that your bananas are fairly ripe. You will get a much better banana flavor than if they are only barely ripe. This is from the 1971 edition of the Betty Crocker cookbook but in the later 1978 edition, for the 1 cup sugar, the recipe calls for 1/2 cup sugar and 1/2 cup brown sugar. You can try both and see which you like better.

BETTY CROCKER NUT BREAD
(Variations such as Banana Bread are listed after this basic recipe for Nut Bread.)

2 1/2 cups Gold Medal Flour*
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. salad oil (canola is what I use)
1 1/4 cups milk (reduce for Banana Bread as instructed in variations)
1 egg
1 cup finely chopped nuts

Heat oven to 350 degrees F. Grease and flour 9 X 5 X 3-inch loaf pan or two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s).

Bake 55 to 65 minutes or until a pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

*If using Self-Rising Flour, omit baking powder and salt.

VARIATIONS:

Apricot Nut Bread:
Decrease milk to 1/2 cup; add 4 tsp. grated orange peel, 3/4 cup orange juice and 1 cup fienly chopped dried apricots.

Banana Nut Bread:
Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2 to 3 medium).

Date Nut Bread:
Add 1 cup cut-up dates.

Orange Nut Bread:
Decrease milk to 1/2 cup; add 4 tsp. grated orange peel and 3/4 cup orange juice.

Prune Nut Bread:
Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.