Great Aunt Maries Banana Nut Bread Food

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AUNT CARRIE'S BANANA BREAD



Aunt Carrie's Banana Bread image

This not "just another" banana bread. I've made it time and time again throughout the years. It's from an old and yellowed recipe clipping (50 plus years old) from my local newspaper that my great aunt had written her own success notes beside. My aunt was a caterer, and she writes that this banana bread was her most requested treat for her teas and luncheons.

Provided by Fauve

Categories     Breads

Time 1h5m

Yield 16 5x9 loaf

Number Of Ingredients 8

1/2 cup shortening
1 cup sugar
2 eggs
4 medium bananas
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecans, chopped

Steps:

  • Cream shortening and sugar.
  • Add unbeaten eggs.
  • Beat well.
  • Blend in well-mashed bananas.
  • Add flour in which soda and salt have been sifted together.
  • (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
  • Pour into a greased and floured 5 x 9 inch loaf pan.
  • Bake at 350* for about 50 minutes or until done.

Nutrition Facts : Calories 220.8, Fat 9.7, SaturatedFat 2.1, Cholesterol 26.4, Sodium 233.4, Carbohydrate 31.7, Fiber 1.5, Sugar 16.3, Protein 3

THE BEST BANANA BREAD



The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
  • Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
  • Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

GRANDMA'S BEST EVER BANANA NUT BREAD



Grandma's Best Ever Banana Nut Bread image

This is dark, rich and moist. It is sweet and flavorful and I am told unlike any other people have tasted. Some liken it Mimi's Cafe, but say it is better. My mother, Belen, who passed away at the age of 100 had been making this for as long as I can remember. Please follow the instructions regarding putting the vinegar in the milk in one cup and the baking soda in warm water in another before mixing it with other ingredients. It makes a difference.

Provided by Chef Lunita

Categories     Quick Breads

Time 1h10m

Yield 1 large loaf pan, 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups granulated sugar
2/3 cup margarine or 2/3 cup butter
2 eggs
1 cup mashed very ripe banana
1/2 cup chopped walnuts
1/2 cup raisins
1 1/2 cups flour
1 teaspoon vanilla
4 tablespoons milk
1 teaspoon white vinegar
1 teaspoon baking soda
1 tablespoon warm water

Steps:

  • Mix together 4 tablespoons milk with 1 teaspoons white vinegar in a cup.
  • Mix together 1 ts. baking soda with 1 tablespoons warm water in a separate cup.
  • Beat sugar and margarine until blended.
  • Add eggs and bananas and mix.
  • Add everything else.
  • Prepare a large.
  • large loaf pan by coating it with shortening,.
  • flour and lining the bottom with waxed.
  • paper.
  • Bake at 325 degrees for 1 to 1 ½ hours.
  • Toothpick test for doneness.

MOIST & DELICIOUS BANANA NUT BREAD



Moist & Delicious Banana Nut Bread image

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

1/2 cup butter (or margarine)
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, smashed (about 1 cup)
1/4 cup milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

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 NUT BREAD



Banana Nut Bread image

This banana nut bread is the closest I have tasted to my grandma's wonderful bread. Perfect as gifts for neighbors, friends and family too!

Provided by veggie Jen

Categories     Breads

Time 3h25m

Yield 24 slices

Number Of Ingredients 8

1 1/3 cups mashed very ripe bananas (2 large)
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups original Bisquick baking mix
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 129.1, Fat 6, SaturatedFat 1.2, Cholesterol 27.1, Sodium 199.3, Carbohydrate 16.8, Fiber 0.8, Sugar 8.3, Protein 2.5

MY AUNT'S BANANA BREAD



My Aunt's Banana Bread image

I got this recipe from one of my aunts, who got it from an old woman she met in Hawaii while stationed there. It is hands-down the very best banana bread I've ever tasted!! No extra buttering required ;)

Provided by tangyh

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

3 ripe bananas, mashed
1 teaspoon distilled white vinegar
1 ½ cups white sugar
½ cup butter, softened
2 eggs, beaten
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 54.8 g, Cholesterol 51.3 mg, Fat 14.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 263.6 mg, Sugar 32.7 g

GRANDMA BETTY'S BEST BANANANUT BREAD



Grandma Betty's Best Banananut Bread image

This is the best banana bread I have ever eaten. Hands Down. Recipe originally from my grandmother who is over 70 years old.

Provided by nochlo

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
1 cup sugar
2 eggs
2 large bananas
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped nuts

Steps:

  • Mix together butter, sugar, eggs, and bananas.
  • Add the rest of the ingredients and blend.
  • Spray a 9x5 inch pan with oil spray.
  • Add mix to pan and bake at 350 degrees for 50 minutes or until toothpick comes out clean.
  • After removing from oven, allow to cool for 5 minutes then let finish cooling on a cooling rack.

Nutrition Facts : Calories 411.2, Fat 17.5, SaturatedFat 8.4, Cholesterol 77, Sodium 401.6, Carbohydrate 58.9, Fiber 2.5, Sugar 29.6, Protein 6.8

BETTYE'S BEST BANANA BREAD



Bettye's Best Banana Bread image

After years of dry and flavorless banana bread, this recipe was worked out. The secret is using the ripest bananas...Almost too ripe to handle!

Provided by Chef Melly-Belly

Categories     Breads

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup butter or 3/4 cup softened margarine
1 1/2 cups sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2-1 cup chopped nuts
1 cup well-mashed over-ripe banana
1 cup confectioners' sugar
2 -3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.
  • Combine flour, salt, and baking soda.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add flour mixture and buttermilk alternately.
  • Beat batter 2-3 minutes.
  • Stir in vanilla, nuts, and bananas.
  • Spoon into loaf pans.
  • Bake about 50 minutes, or until a toothpick can be inserted and pulled out clean.
  • Cool before adding glaze.
  • For the glaze, stir confectioners' sugar and lemon juiice until smooth.
  • Pour over cooled loaves.

Nutrition Facts : Calories 2188.2, Fat 93.3, SaturatedFat 48.1, Cholesterol 395.7, Sodium 1745.5, Carbohydrate 322.5, Fiber 8.1, Sugar 222.2, Protein 26.1

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