MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
BANANA NUT BREAD III
This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts.
Provided by Leslie
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
- Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
- Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
Nutrition Facts : Calories 205 calories, Carbohydrate 26.9 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg, Sugar 14.5 g
BANANA NUT BREAD
Provided by Food Network
Time 1h45m
Yield 12 slices
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2-inch loaf pan.
- In a large mixing bowl, sift flour, whole-wheat flour, baking powder, and baking soda. Reserve.
- In the bowl of an electric mixer, food processor, or blender, add eggs, butter, buttermilk, lemon juice, bananas, sugar, and salt.
- Mix or blend until smooth. Slowly add dry ingredients. Fold in nuts. Pour batter into pan and bake 1 hour and 25 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 272.6 calorie, Fat 12.4 grams, SaturatedFat 4 grams, Carbohydrate 38 grams, Fiber 3.3 grams, Protein 5.6 grams
BANANA NUT BREAD
Try spreading Nutella on the slices of this bread. YUM! It was my mom's recipe and a great way to use up over-ripe bananas. This is the same recipe I use for zucchini bread. Just substitute shredded zucchini for the banana.
Provided by dicentra
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease a loaf pan.
- Cream together shortening and sugar. Add eggs.
- Sift together dry ingredients and add to creamed mixture, alternating with the banana, blending well after each addition.
- Stir in nuts.
- Pour into the loaf pan.
- Bake for 45-50 minutes or until done.
- Remove from pan and allow to cool.
Nutrition Facts : Calories 2451.4, Fat 118.9, SaturatedFat 24.2, Cholesterol 423, Sodium 2302.1, Carbohydrate 311.1, Fiber 13.7, Sugar 121.1, Protein 45.7
SOUTHERN BANANA NUT BREAD
One day I had two ripe bananas and decided to make banana bread. I found this recipe in an old church recipe book. It really is good with pecans in the bread and in the topping, which makes it unique.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely. , For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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