Recipe of the Week

Banana Nut Bread

Ingredients
1 1/2 cups Martha White® All-Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup Crisco® Pure Vegetable Oil
3 tablespoons buttermilk
2 large eggs, beaten
1 cup mashed ripe bananas
1/2 cup chopped pecans
Crisco Flour No-Stick Spray

Directions
HEAT oven to 325°F. Spray the bottom only of a 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine flour, baking soda and salt in large bowl; mix well.
ADD sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour batter into prepared pan.
BAKE 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.