BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
EASY BANANA NUT BREAD
A yellow cake mix streamlines assembly of this moist golden bread. I searched a long while for a banana bread that was easy to make. This one takes no time at all, and makes two loaves. -Marie Davis, Pendleton, South Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BANANA NUT BREAD I
Moist, nutty, and delicious.
Provided by Gwynne Comstock
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 37.1 g, Cholesterol 23.8 mg, Fat 11.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 131.8 mg, Sugar 23.3 g
JOY'S EASY BANANA BREAD
This easy banana bread recipe is quick to prepare, and everyone always comes back for seconds!
Provided by Joy
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Nutrition Facts : Calories 225 calories, Carbohydrate 42.4 g, Cholesterol 30.8 mg, Fat 5.4 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 398.8 mg, Sugar 24.4 g
QUICK BANANA NUT BREAD
Absolutely delicious and easy banana bread using cake mix and instant pudding.
Provided by Crystal Russell Gates
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- Mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. Pour half the batter into each of the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 35.4 g, Cholesterol 47.1 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 318.4 mg, Sugar 20.8 g
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
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!
SIMPLE BANANA NUT BREAD
This is my grandmother's recipe for banana nut bread. I love making it with bananas soon before they're ready to be thrown away. My boyfriend doesn't like nuts, so it tastes great without them as well. Easily doubled if you'd like to make more.
Provided by Abbey212
Categories Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease a medium sized loaf pan for single recipe. Pour batter in pan and bang on counter a few times to release any air. Bake about 1 hour or until toothpick comes out clean.
Nutrition Facts : Calories 229.5, Fat 7.3, SaturatedFat 1.6, Cholesterol 42.3, Sodium 280.8, Carbohydrate 37.1, Fiber 1.6, Sugar 17.3, Protein 4.9
EASY BANANA NUT BREAD
Make and share this Easy Banana Nut Bread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and sugar until well blended.
- Add remaining ingredients.
- Pour into loaf pan.
- Bake at 350 degrees for 40-50 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 316.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 66.7, Sodium 264.1, Carbohydrate 43.4, Fiber 1.5, Sugar 22.1, Protein 5
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
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