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 2/3 c. all-purpose flour; 3 tsp. baking powder; 1 tsp. salt; 1/4 tsp. baking soda; 1 stick margarine; 1 c. sugar; 3 eggs; 2 medium ripe bananas, peeled and mashed; 3/4 c. pecans, chopped finely; 2 tsp. grated orange rind

Servings: persons

2 2/3 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 stick margarine
1 c. sugar
3 eggs
2 medium ripe bananas, peeled and mashed
3/4 c. pecans, chopped finely
2 tsp. grated orange rind

1
Grease loaf pan, 9 x 5 x 3-inch; line bottom with wax paper and grease paper.
2
Sift dry ingredients onto another wax paper. Cream oleo and sugar until fluffy.
3
Beat in eggs, one at a time, until again fluffy.
4
Stir alternately flour with mashed bananas; fold in pecans and orange rind.
5
Pour into prepared pan.
6
Bake in slow oven (325u00b0) for 1 hour and 20 minutes or until golden or pick comes out clean.
7
Cool in pan on wire rack 10 minutes.
8
Peel off paper.
9
Let cool completely.
10
Wrap and store overnight for easier slicing.

1273

kcal

Calories

Fat

200

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 10 ingredients. The key ingredients include: 2 2/3 c. all-purpose flour, 3 tsp. baking powder, 1 tsp. salt, 1/4 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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