Banana Nut Bread
½ cup butter, softened
1 cup sugar
1 ½ cups mashed bananas (about 4 medium bananas)
2 cups all–purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ to 1 teaspoon cinnamon
1 cup chopped pecans (or walnuts)
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add mashed bananas, and mix until smooth.
Combine flour, soda, salt, and cinnamon; add to creamed mixture, stirring just until dry ingredients are moistened. Stir in nuts.
Pour batter into 2 greased loaf pans. Bake at 375 for 15 minutes; reduce heat to 350, and bake an additional 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
I usually make this recipe into muffins. Pour batter into greased muffin pans, and bake at 350 for around 15 minutes. Don’t over bake. Cool and turn out onto wire rack.
These freeze very well.
September 1, 2008
|1 1/4||cups sugar|
|1/2||cup butter or shortening ( I use butter)|
|1 1/2||cups mashed very ripe bananas ( approx 3 lg or 4 medium)|
|1/2||cup buttermilk or sour cream|
|2 1/2||cups all-purpose flour|
|1||teaspoon baking soda|
1 cup chopped nuts, if desired
|Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9×5×3 inches.|
|.||Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.|
|Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans 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 days.|
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