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Banana Nut Bread

Yields16 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

 1 cup Unsalted butter, room temperature
 ½ cup Sugar
 1 cup Brown sugar, firmly packed
 1 ½ cups Bananas, mashed (about 4 ripe bananas)
 4 Eggs, large
 2 tsp Vanilla
 ¾ tsp Baking Soda
 1 cup Buttermilk
 3 cups San Antonio River Mill Brand® Sopaipilla Mix
 1 tsp Salt
 1 cup Pecans, chopped coarsely
 1 cup Old-fashioned oats
1

PREHEAT oven to 350 °F.

2

GREASE and flour two 9" x 5" loaf pans.

3

CREAM butter, sugar, brown sugar and bananas; beat until fluffy.

4

ADD eggs, vanilla and buttermilk to mixture, stir.

5

MIX in a separate bowl, baking soda, Sopaipilla Mix and salt.

6

ADD 1/3 of dry mixture to wet mixture and mix until incorporated. REPEAT until all dry mixture is used.

7

FOLD in oats and 3/4 cup pecans.

8

POUR batter into prepared pans filling 2/3 full.

9

TOP with 1/4 cup pecans.

10

BAKE for 1 hour 15 minutes or until toothpick comes out clean.

Nutrition Facts

Serving Size 1 slice

Servings 16

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