does anyone have a great banana nut bread recipe??

Answer 1

Yes, I do!

BANANA BREAD:

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease bottom only of loaf pan. 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

*Do not use self-rising flour in this recipe

Answer 2

This was my mothers recipe:

Banana Nut Bread

1/2 cup oleo
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp. salt
1 cup mashed bananas
1 cup crushed nuts

Mix all ingredients well. Grease pans.
Bake at 350 degrees for 55 to 60 minutes

Answer 3

Sour Cream Banana Bread Recipe #91619
Awesome, moist easy recipe from Chicago Tribune food section.
by HopeK
12 servings
1½ hours 20 min prep
3 large eggs
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups roughly mashed bananas
1/2 cup coarsely chopped walnuts
1/3 cup sour cream
2 cups all-purpose flour
1 (1 teaspoon) baking powder, baking soda

Heat oven to 350 degrees F Beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 mins.
Add bananas and walnuts; mix to combine.
Add sour cream, flour, baking powder, baking soda.
Mix to combine.
Transfer batter to greased 9 x 5 x 5 1/4 in. bread pan.
Smooth surface with spatula.
Bake until browned and toothpick inserted in center comes out clean, about 55 mins.
Cool in pan; wrap in foil.
Can be kept up to 3 days at room temp.
Can also be frozen.

Answer 4

2/3 cup whole milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
2 very ripe medium bananas
3 oz walnuts, chopped (1 cup)



Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt, and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)

Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.

Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

Answer 5

banana nut bread:(jewish)
1/2 cup brown sugar
2 eggs whites beatten
3 cups bananas mashed
1 tsp vanilla
1/2 cup milk
1 tsp cinnamon
3/4 cup whole wheat flour
3/4 cup flour
1 tsp baking soda
mix all ing. in order
oven 180 degrees celsius about 40 min
good appetit!

Answer 6

Banana Nut Bread
Sweet quick bread to use up those over-ripe bananas.
Prep. Time: 1:30
Serves: 12

1 3/4 cups all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2/3 cup granulated sugar
1/3 cup vegetable shortening
2 eggs
2 Tbls. milk
1 cup mashed ripe bananas (about 3 med. bananas)
1/4 cup chopped walnuts
1 - 2 Tbls. butter OR margarine

-Combine flour, baking powder, salt, and baking soda; set aside.
-Beat together sugar and shortening with an electric mixer on medium speed for 5 minutes, scraping sides of bowl often.
-Add eggs and milk, one egg/Tablespoon at a time, while beating. Beat at medium speed for 1 minute.
-Alternate adding flour mixture and banana while beating at low speed until all is combined.
-Fold in nuts by hand.
-Pour into greased loaf pan and bake in a 350 degree oven for 60 - 65 minutes.
-Rub butter over the top of the hot loaf.

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Banana Nut Bread II
Moist, nutty banana bread made with cream cheese.
Prep. Time: 1:15
Serves: 8-10

2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
8 oz. cream cheese - softened
1 cup granulated sugar
1/4 cup margarine
1 cup mashed bananas
2 eggs
1 cup chopped nuts - optional

-Combine dry ingredients in a bowl.
-In a separate bowl, combine cream cheese, sugar, and margarine until all is blended.
-Combine bananas and eggs in a separate bowl.
-Combine all ingredients together in one bowl.
-Pour into a greased loaf pan and bake in a 325 degree oven for 1 hour or until toothpick inserted in center comes out clean.

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Banana Nut Bread in a Jar
Prep. Time: 1:15
Serves: 28

2 2/3 cups granulated sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3 1/2 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts - optional

In a large bowl, cream sugar and shortening with an electric mixer.
-Add eggs and mix well.
-Add buttermilk and vanilla and mix well.
-Combine dry ingredients in a separate bowl.
-Slowly mix dry ingredients into wet ingredients.
-Gently stir in mashed bananas and nuts.
-Grease (7) 1 pint wide-mouth canning jars with non-stick cooking spray.
-Pour 1 cup of batter into each jar.
-Set jars on a cookie sheet, spacing evenly.
-Bake in a 325 degree oven for 45 minutes, or until a toothpick inserted in center comes out clean.
-Working quickly, wipe rim, place lid and ring on jar, and secure. Jars will seal quickly. Repeat with remaining jars.

Notes: This bread has never sat around long enough for me to know how long it lasts, but if I had to guess, I'd say it would store for 1 month in the refrigerator or 1 week at room temperature. Even though it is "canned", I wouldn't trust it to last like properly processed jams, jellies, pickles, etc.

Answer 7

http://www.bettycrocker.com/SearchResults.aspx?searchText=banana%2bnut%2bbread