Banana Nut Bread Moms Recipe1950

Steps:

• Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
• In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
• Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
• Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
• Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Steps:

• In a large bowl mix together all dry ingredients well.
• In a seperate bowl mix eggs, shortening (or the oil) and banana until well combined.
• Add the wet mixture to the dry mixture until well combined with a hand mixer.
• Add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter.
• Spray or grease a 9X5X3 loaf pan and bake in a pre-heated oven at 350 for about an hour --
• We have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf. If it comes out clean it's done. You do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that. It should have a nice golden brown color on the top and the house should smell wonderful. When it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. Slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.

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:

• 1. Preheat oven to 350 degrees; grease and flour bread pan.
• 2. In small bowl combine flour, salt, and baking soda and set aside.
• 3. In medium bowl; cream together the margarine and sugar; add eggs, mix in 3 ripe bananas. Slowly add the flour mixture until blended; add walnuts and hand stir until mixed through.
• 4. Pour mixture into prepared bread pan and bake for 1 hour or until toothpick inserted in middle comes out clean. Cool and enjoy!