Banana Nut Bread

Connie Deitz

By
@Riven

No matter how hard I try to eat up the bananas before they get really, really ripe, I never get them all eaten. So I make bread form those really ripe bananas. This is the best recipe I've found so far. I found it in an old cook book I bought at an antique store. I hope you enjoy the bread as much as I do. Most of the time I bake it and drizzle a powdered sugar and milk glaze over it. Sometimes I have this sweet tooth that calls out for a little something extra, I make a caramel frosting and pour it over the freshly baked, warm bread.


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Rating:

Comments:

Serves:

1 large loaf or 3 small loaves

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2
eggs
3
medium bananas
1/4 c
milk
1 tsp
vanilla
1/4 c
oil
3/4 c
sugar
2 c
flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/4 tsp
nutmeg
1/2-1 c
chopped walnuts or pecans

Directions Step-By-Step

1
heat oven 350
2
Grease well 1 large bread pan, or 3 small bread pans. Lightly flour them then set aside.
3
In medium bowl, blend eggs, bananas, milk and the oil and sugar on medium speed of a mixer until smooth. About 15 seconds.
4
Measure the rest of the ingredients, except the chopped nuts, into a large sized bowl. Mix well.
5
Then make a well indent in the center of the dry ingredients and pour in the banana mixture. Mix just enough to moisten. Add nuts.
6
Spread mixture into the well greased bread pan and bake for about an hour, until toothpick inserted comes out clean.
7
Remove from oven and cool. (Can drizzle a powdered sugar glaze over the top when warm. Or pour a warm batch of caramel frosting over the top of the warm cake and sprinkle with chopped nuts.)

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American