My favorite banana nut bread recipe

[lorihadams]

1 cup butter
2 cups sugar
4 eggs
1-2 tsp vanilla
1 tablespoon cinnamon
1/4 tsp salt
2 tsp baking soda
4 cups whole wheat flour
6 large ripe bananas, mashed
1 cup pecan pieces

Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. (use 1 tsp pure vanilla or 2 tsp imitation vanilla) Sift together dry ingredients and add to creamed mixture. Add the bananas and mix. Break pecans into the batter and stir. Pour batter into 2 well greased loaf pans, 6 mini loaf pans, or muffin tins. Add nuts to the top if desired and bake at 300 degrees for 45 min to 1 hr or until done in the center, depending on type of pans.

A tip for the bananas--mash them in the skins and then flip out the banana into the bowl. No mess!

I like pretty big pieces of pecans in mine....if I'm gonna eat a nut I want to know what it is. You can also use walnuts if you prefer.

Taste the batter before you put it into the pans to see if you want more cinnamon, nuts, or vanilla. I'm guessing on the measurements for those cause I usually just eyeball it. I always steal a lick to make sure I have put enough in.

Enjoy! Makes great gifts or bake sale items!

Lori

 

[keljonma]

Sounds great, LHA! DH loves banana nut bread, so I'll give this one a try.

 

[2dream]

ummmm - sounds good plus looks like something even I can do.

Its now in my recipe book and on my weekend baking agenda.

Thanks

 

[PamsPride]

Sounds yummy!!

 

[lorihadams]

It's one of our favorites...hope ya'll like it too!

 

[reinbeau]

This is my favorite:

* Exported from Living Cookbook *

Oatmeal Banana Nut Bread

Recipe By : Rhonda Haavisto
Serving Size : 16 Preparation Time: 0:20
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3/4 cup white sugar (I used a combination
-- of white & brown sugar)
2 eggs
1 cup mashed bananas (3 ripe bananas)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F (too hot! I cooked at 325 degrees F).
Lightly grease (butter and flour-and then knock out excess flour) a 9x5
inch loaf pan (or use three smaller loaf pans - approx. 5 x 3 inch)

2. In a large bowl, cream together the shortening and sugar until light and
fluffy. Stir in the eggs one at a time, beating well with each addition,
then stir in the banana and vanilla.

3. In a separate bowl, sift together flour, baking soda and salt. Beat into
creamed mixture. Stir in oats and nuts. Pour into prepared pan. Lightly
sprinkle with additional oats for a decorative touch.

4. Bake in preheated oven for 50 to 55 minutes (see below), or until a
toothpick inserted into the center of the loaf comes out clean.

5. The larger size loaf takes over an hour in my oven, baked at 325 degrees.
The smaller sized loaves take approx. 35 minutes, also baked at 325 degrees.

6. Cool 10-15 minutes, and then remove smaller size breads from the pans to
finish cooling on a wire rack. Cool completely before wrapping.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 78
Total Fat: 9g
Cholesterol: 41.7mg
Sodium: 137.7mg
Potassium: 129.3mg
Carbohydrates: 23.6g
Fiber: 1.1g
Sugar: 11.9g
Protein: 3g

 

[homestead jenna]

I LOVE you - thank you. One of my tasks today was to find a recipe to use the 6 bananas left from the bag bananas on sale.

Question for you: I don't have any nuts and we're getting an ice storm today so I'm NOT going to the store on my home - is it any good without them?

 

[reinbeau]

You can toss the bananas, in the skin, right into the freezer and save them for whenever you have the time to make banana bread. The freezing actually concentrates the sugars in the bananas even more, I think they are better to use after they're frozen!

 

[homestead jenna]

You can toss the bananas, in the skin, right into the freezer and save them for whenever you have the time to make banana bread. The freezing actually concentrates the sugars in the bananas even more, I think they are better to use after they're frozen!

Thanks! I never had much luck freezing them - but I had been taking the skins off and wrapping them.