Banana-Nut Bread Recipe

Name: Banana-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 3/4 c. sugar; 1 Tbsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 c. chopped pecans; 2 eggs, well beaten; 1 1/2 c. (3 to 4) mashed ripe bananas; 1/4 c. buttermilk; 1/4 c. melted shortening; 1 tsp. vanilla extract

Servings: persons

2 c. sifted flour
3/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans
2 eggs, well beaten
1 1/2 c. (3 to 4) mashed ripe bananas
1/4 c. buttermilk
1/4 c. melted shortening
1 tsp. vanilla extract

1
Blend the first 5 ingredients.
2
Mix in the chopped nuts. Combine remaining ingredients and blend thoroughly.
3
Add all at once to dry mixture, stirring only enough to moisten dry ingredients.
4
Turn batter into a greased (bottom only) 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan and spread batter evenly into the corners.
5
Bake at 350u00b0 for about 1 hour or until a cake tester or wooden pick inserted in center of bread comes out clean.
6
Cool bread 10 minutes in pan on cooling rack.
7
Remove from pan and cool completely.
8
Cut bread thinly and sandwich slices together with whipped butter.

1292

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sifted flour, 3/4 c. sugar, 1 Tbsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Banana-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Nut Bread

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