Banana Nut Bread By Pam Recipes

Steps:

• 1. Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• 2. Mix honey and oil together in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• 3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

Steps:

• Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• Stir together honey and oil in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

Steps:

• Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.
• All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
• Fill jars to 1/4 inch of top; seal with two-part lid and ring.
• Boiling water bath for at least 10 minutes.
• Makes about 3 pints.

Steps:

• Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• Stir together honey and oil in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
• Select your favorite banana bread recipe variation from those below.
• In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
• Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

Steps:

• Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• Stir together honey and oil in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

Steps:

• Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
• *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!

Steps:

• Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
• Stir together honey and oil in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
• Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Steps:

• Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
• In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.