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Thursday, July 01, 2010

You'll wonder if you ever truly lived before this banana nut bread was in your life.

Banana Nut Bread

Yields one 8-by-4-inch loaf or 4 mini-loaves (The Pampered Chef mini-loaf size)

Baking time:  40 to 50 minutes for full loaf or about 25 to 35 minutes for mini-loaves

I am quoting this recipe right out of my mom's recipe book.

This is the moistest banana-nut bread you will ever eat.  If you are using bananas that would soon be thrown out you are saving the cost of the bananas.  However, do not use bananas that are BROWN on the inside.  Cut off any brown spots.  If you have a limited amount of ripe bananas, use 4 bananas and add another 2 tablespoons sugar; or use 3 bananas and a total of 1 cup sugar.

1/2 cup vegetable oil
3/4 cup sugar
2 eggs, well beaten
5 large ripe bananas, mashed
1 3/4 cups whole wheat flour OR 2 cups all-purpose flour (add 1/4 cup flour for high-altitude)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts

1.  Preheat oven to 350­° Fahrenheit (high-altitude 375°).
2.  Cream vegetable oil and sugar.  Beat eggs and bananas into oil and sugar until well blended.
3.  Sift flour, baking soda, and salt; add to banana mixture, stirring until almost blended (DO NOT OVER BLEND).
4.  Stir in nuts. 
5.  Bake in foil-lined or well-greased loaf pan for approximately 40 to 50 minutes, or until the knife inserted in the center comes out clean.

My notes: 
  • I don't mash the bananas ahead of time.  I just let the hand-mixer do that when I add them. 
  • I have used 3 bananas, 4 bananas, and 5 bananas-- adjusting the sugar accordingly. They all turned out great.
  • We use walnuts and usually add 2/3 to 3/4 cup.  My kids love nuts.  And they're good for you!
  • I think the mini-loaf pans work better to cook more evenly than the large loaf pan. 
  • I've had bad luck with the large loaf pan getting the outside of the loaf over-done with the inside under-done. 
  • The mini-loaves freeze and thaw faster too.  :)

A mini-loaf of whole wheat banana nut bread (or leave out nuts if allergic) is great in a care basket for a new mother.  It doesn't have to be refrigerated and other than slicing, doesn't need any prep in the middle of the night when she's up with her newborn.  A dear friend brought me some after Pookie was born and I thought it was the most thoughtful gift EVER!

Try it with all whole wheat flour.  You'll be surprised.  Let me know how you like it and if you have any questions.  :)


This post is linked to Frugal Friday at Life as Mom.

4 comments:

Feywriter said...

Timely post! We have some bananas that ripened super fast this week. I love banana bread, and will have to give this recipe a try. :-)

Cynthia said...

That sounds so good! I even have some over ripe bananas. I think I know what treat will be going with tonight's dinner. Thanks!

shopannies said...

thanks for the recipe and your thoughts I believe we will be making this soon

Julie V. said...

I love WARM banana bread...it's so easy to make and so tasty. Where do you find the time to bake all those yummies???

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