Banana Nut Bread

September 29, 2016

  • Prep: 10 mins
  • Cook: 55 mins
  • Yields: 12 servings


3 cups San Antonio River Mill Brand® Sopaipilla Mix

3/4 tsp baking soda

3/4 cup pecans, chopped

2 tsp vanilla

1 tsp salt

1 cup quick-cooking oats, uncooked

1 cup brown sugar, firmly packed

1 cup buttermilk (mixed with baking soda)

1 cup butter

1/2 cup sugar

1 1/2 cups bananas, mashed (about 4 bananas)

4 eggs, large


1Preheat standard oven to 350°F. Spray loaf pans with Baker’s Joy®.

2Mix bananas, butter and sugars together and beat until fluffy.

3Add vanilla and eggs to mixture.

4Add buttermilk/baking soda mixture.

5Combine Sopaipilla Mix and salt; add to mixture.

6Fold in pecans and oats.

7Pour batter into pans filling 2/3 full.

8Bake mini loaves for 45-55 minutes or large loaf for 1 hr. 15 minutes.


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