Family Banana Nut Bread Food

MOIST & DELICIOUS BANANA NUT BREAD

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 AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

FAMILY BANANA NUT BREAD RECIPE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat together the cream cheese, sugar, butter, eggs, and banana in a large bowl until very smooth. Stir in the flour, baking powder, baking soda, and walnuts until just combined. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• 2. Mix honey and oil together in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• 3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

AWARD WINNING BANANA BREAD

Steps:

• Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
• Fold in the chopped walnuts if using.
• Pour in a greased 9x5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, beat sugar and butter with spoon until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla until well blended.
• In small bowl, mix flour, nuts, baking soda and salt. Add to banana mixture all at once; stir just until dry ingredients are moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

BANANA NUT BREAD

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.

EASY BANANA NUT BREAD

Steps:

• Heat oven to 350°F.
• Mix flour, wafer crumbs and baking powder until blended.
• Beat butter and sugar in medium bowl with mixer until light and fluffy. Add eggs; mix well. Blend in bananas. Add flour mixture alternately with milk, beating well after each addition. Stir in 1/2 cup nuts.
• Pour into 9x5-inch loaf pan sprayed with cooking spray; sprinkle with remaining nuts.
• Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely.

LARGE FAMILY BANANA BREAD

Steps:

• Preheat oven to 350° and grease the bottoms of 4 large bread pans.
• In a large bowl, cream together sugar and butter. Add in eggs, bananas, milk, and vanilla.
• Add in flour, soda, and salt. Stir to moisten the ingredients, being careful not to overmix the batter. Lastly, fold in nuts (if using).
• Pour batter into the bread pans and bake 50-60 minutes, until nicely browned on top and pulling away from the sides of the pans.
• Remove bread from pans to a wire cooling rack. Cool completely before storing.

EASY BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Whisk egg, dressing and bananas in large bowl until blended. Combine remaining ingredients. Add to banana mixture; stir just until moistened.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease two 8x5 inch loaf pans with baking spray.
• In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and sugar with an electric mixer. Add egg whites, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
• Add 1/3 of the flour mixture and blend at low speed until combined, add another 1/3 of the flour and blend at low speed, add remaining 1/3 of flour mixture and the bananas and blend at low speed until combined. Do not over mix. Fold in the walnuts.
• Pour batter into loaf pans and bake on the center rack for 50 to 52 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

EASY BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8x4 loaf pan.
• Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
• With a hand mixer on medium, combine sugar, butter and shortening in a medium bowl until fluffy. Add eggs and mix well. Stir in mashed bananas.
• Add dry ingredients and mix just until combined. Toss nuts with remaining tablespoon of flour and fold into batter.
• Pour into prepared loaf pan and top with topping. Combine topping ingredient and sprinkle over loaf.
• Bake 55-65 minutes or until a toothpick comes out clean. Do not overbake.
• Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
• In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
• In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
• Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
• Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

BANANA NUT BREAD

Steps:

• Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.