Kathys Moist Banana Nut Bread Food

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VERY MOIST BANANA NUT BREAD



Very Moist Banana Nut Bread image

This is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!

Provided by peppermintkitty

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 10

2 cups sugar
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1 1/3 teaspoons baking soda
1/4 cup buttermilk (I've always used sour milk)
1 cup chopped pecans
4 -5 bananas (use completely black bananas, this is very important)

Steps:

  • Heat oven to 350°. Grease or spray 2 loaf pans.
  • In a large bowl, mash bananas with a masher or by well washed hands.
  • Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
  • Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
  • Totally clean will mean a dryer loaf.
  • Let cool 15 minutes after removing from oven and remove from pans.
  • Or, let cool, cover with foil, slide into freezer bags and freeze.
  • Great when using tin foil pans.

CATHY'S BANANA BREAD



Cathy's Banana Bread image

Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!

Provided by Cathy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 10

1 cup mashed bananas
1 cup sour cream
¼ cup margarine
1 ⅓ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
  • Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.6 g, Cholesterol 29.6 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 195.2 mg, Sugar 18.6 g

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!

MOIST BANANA NUT BREAD



Moist Banana Nut Bread image

I made up this recipe when I was vegetarian and didn't eat eggs. It's packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. -Brittany Carrington, Tehachapi, California

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup mashed ripe bananas (2 medium)
3/4 cup silken soft tofu
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 234 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

MOIST BANANA NUT BREAD



Moist Banana Nut Bread image

Make and share this Moist Banana Nut Bread recipe from Food.com.

Provided by 924902

Categories     Quick Breads

Time 1h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
2 eggs
1/2 cup butter
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 large ripe bananas
1/2 cup nuts
1 teaspoon cinnamon
1 teaspoon vanilla

Steps:

  • preheat oven to 375.
  • cream sugar, eggs and butter.
  • add dry ingredients.
  • add mashed bananas, nuts, cinnamon and vanilla.
  • cook in greased loaf pan for about an hour.
  • for small-medium muffins; 20-30 minutes.

Nutrition Facts : Calories 299.1, Fat 11.7, SaturatedFat 5.6, Cholesterol 51.3, Sodium 178.5, Carbohydrate 46.4, Fiber 1.9, Sugar 29.5, Protein 4.1

LITE 'N MOIST BANANA NUT BREAD



Lite 'n Moist Banana Nut Bread image

This recipe was based on "Very Moist Banana Bread" in RecipeZarr. I lightened it up by using less sugar, and substituting applesauce for the oil. Some banana tips: This bread is best with very ripe, black bananas. Put ripe bananas in the freezer. They will ripen a little more and stay usable for several months. The frozen bananas will thaw in less than an hour at room temperature. You can also ripen a banana in the microwave. Start with 30 seconds. Add 15 more seconds, continue until ripe.

Provided by Big Mtnt Woman

Categories     Quick Breads

Time 1h24m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 11

4 -5 bananas
3 large eggs
1 teaspoon vanilla
3/4 cup unsweetened applesauce
1 cup sugar
1/2 teaspoon salt
2 1/4 cups flour
1/2 teaspoon cinnamon
1 1/3 teaspoons baking soda
1/4 cup buttermilk or 1/4 cup sour milk
1 cup pecans (chopped)

Steps:

  • Heat oven to 350 degrees. Grease or spray 2 8" x 4" loaf pans.
  • Use very ripe bananas, 5 is best. In a large bowl, mash bananas.
  • Add eggs, vanilla, and applesauce and blend.
  • Add dry ingredients and stir well. (1/2 cup Splenda Plus for baking may be substituted for sugar).
  • Dissolve baking soda in milk. Put this in a container bigger than one cup. It will foam up a lot.
  • Add milk mixture to rest of ingredients and mix well.
  • Fold in nuts and pour into greased pans.
  • Bake for about 1 hour and 5 minutes depending on your oven. Start checking for doneness at 55 minutes. (especially with Pyrex pans)
  • For a moist bread, a toothpick should come out almost clean. Totally clean will mean a dryer loaf.
  • After removing from oven, let cool for 15 minutes and remove from pans. Bread will freeze nicely.

HARTSON'S MOIST BANANA - STRAWBERRY - NUT BREAD



Hartson's Moist Banana - Strawberry - Nut Bread image

Make and share this Hartson's Moist Banana - Strawberry - Nut Bread recipe from Food.com.

Provided by Bryan Hartson

Categories     Quick Breads

Time 1h45m

Yield 2 Loafs

Number Of Ingredients 11

1/2 cup butter (or margarine)
2 cups powdered sugar
4 teaspoons vanilla
3 eggs (beaten)
4 bananas, peel should fall off (smashed)
1/4-1/2 cup milk
3 cups flour (white)
1/2 teaspoon salt
1/2 teaspoon baking soda
6 ounces chopped pecans
2 cups fresh strawberries, chopped (add more if desired)

Steps:

  • Grate butter if refrigerated, microwave 20 seconds until soft, or use room temperature butter.
  • Chop a basket of strawberries (about 2 cups). Important: Do not over chop strawberries. You will want the chew of the Strawberry to come through and deliver the strawberry flavor.
  • Chop, lightly, pecans in food processor or use meat tenderizing mallet to break pecans into smaller pieces. Important: Do not over chop pecans. You will want the chew of the pecan to come through.
  • in LARGE bowl, combine powdered sugar, salt, baking soda, chopped pecans and only TWO of the three cups of flour together. Set aside third cup of flour. The bowl used should be large enough to combine all ingredients together later.
  • Separately, beat three eggs. Add vanilla, milk, and butter. mix gently together.
  • ADD Step 5 (wet mixture) into large bowl used earlier to combine dry ingredients. Fold and mix lightly until combined and smooth.
  • Preheat oven to 350 degrees.
  • ADD bananas and mix (if bananas have not been blended yet, use a mashing utensil such as one used for mashing potatoes). Do not over mix bananas. You will want small chunks of banana for texture and flavor.
  • ADD strawberries to mix and lightly fold.
  • Combined mixture should be slightly fluid. ADD remaining flour in small parts until mixture maintains a light form. It should fall off a spatula, a little more formed than making pancake batter.
  • Coat well, two bread loaf pans (metal or glass will do).
  • Place mixture in equal parts into two loaf bread pans (see pan size in finished loafs picture).
  • Place both filled pans in center oven. Bake 50 minutes. REDUCE oven temperature to 325 and continue to cook 30-40 minutes.
  • Remove from oven, Cover with cloth and cool. Serve warm or cold.

Nutrition Facts : Calories 2552, Fat 118.7, SaturatedFat 38, Cholesterol 405.3, Sodium 1433.4, Carbohydrate 342.6, Fiber 22.3, Sugar 158.5, Protein 41.6

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