Recipe(tried): Betty Crocker's Nut (Banana) Bread for C. Meyers, Utah (1971)

You are so right that the recipes for most things are not the same in the newer cookbooks as in the earlier Betty Crocker cookbooks. Mine, published in 1971 is falling apart and I'd really like to replace it. My family thinks I'm kidding when I have asked to have it rebound as a Christmas gift:-( Sigh... I think that this Banana Bread recipe is about the best I've ever tasted, thanks to Betty, not to me. So, I sure hope that this is the one you are looking for. I wouldn't think of using any other recipe.

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.