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easy banana nut bread

auntmoie avatar
Recipe by
Maureen Kidd
@auntmoie
Mentor, OH

I made a double batch cuz I had 3 bananas which turned out to be about 2 cups after I put it thru the food processor. My husband & I both love raisins and lots of nuts so I basically doubled the amount and matched it with raisins, as well as sprinkling some nuts on top before baking. I also like the flavor of vanilla so put in about a tablespoon (for the double batch).

►
yield 4 ? Makes one loaf
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For easy banana nut bread

  • 1 3/4 c
    all-purpose flour
  • 1 1/4 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1/2 tsp
    baking soda
  • 2/3 c
    sugar
  • 1/3 c
    shortening, butter flavor
  • 2
    eggs
  • 2 Tbsp
    milk
  • 1 c
    mashed banana
  • 1/4 c
    chopped pecans or walnuts (optional)
  • 1/4 c
    golden raisins (optional)

How To Make easy banana nut bread

  • 1
    1) In mixing bowl, stir together flour, baking powder, salt & baking soda; set aside
  • 2
    2) In mixer bowl beat sugar and shortening at high speed of electric mixer about 5 minutes or till light, scraping sides of bowl often
  • 3
    3) Add eggs, one at a time, and milk. Beat at medium speed of electric mixer about 1 minute or till smooth and fluffy after each addition. Scrape sides of bowl often with rubber spatula to combine all ingredients
  • 4
    4) Add flour mixture and mashed banana alternately to the creamed mixture, begin by spooning about 1/3 of the flour mixture over the creamed mixture in mixer bowl. Beat at low speed of electric mixer just till smooth, scraping sides of bowl often.
  • 5
    5) Add ½ of the mashed banana to the creamed mixture. Beat at low speed just till smooth, scraping sides of bowl often. Add another 1/3 of the flour mixture; beat till smooth. Add remaining mashed banana then remaining flour mixture in the same manner. (I also added some vanilla at this point).
  • 6
    6) Mixture should appear smooth and fluffy after beating in all of the flour mixture and banana. These ingredients are added alternately to help maintain the fluffy quality of the shortening-egg mixture; adding one or the other all at once tends to reduce the fluffiness of the batter.
  • 7
    7) Gently fold in the chopped pecans or walnuts (I used a lot more than indicated and also added golden raisins).
  • 8
    8) Turn batter into lightly greased 8x4x2 loaf pan, spread batter evenly in the pan. (I also sprinkled a few more pecans on the top). Makes one loaf.
  • 9
    9) Bake in 350° oven for 60-65 minutes or till wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on wire rack.
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