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Banana Nut Bread

by Lisa Shull
Ingredients:
  • 1 3/4 c flour
  • 2/3 c sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 c butter (1 stick)
  • 1 c mashed bananas (~ 2 large ripe bananas)
  • 1/2 c chopped nuts
  • 2 eggs, slightly beaten
  • optional: 1 tsp grated lemon peel

Servings: 12     Cook: 55 min     Preheat: 350°F     

Directions:
  1. Preheat oven to 350 degrees. Grease 9"x5" loaf pan.
  2. In large bowl, mix first 5 ingredients. With pastry blender or wire whisk attachment of electric mixer, cut in butter until mixture resembles coarse crumbs. 
  3. Stir in bananas, nuts, eggs (and lemon peel) just until flour is moistened. Spoon batter evenly into prepared pan, making a shallower trough down the middle for even baking.
  4. Bake 55 minutes or until bread passes the toothpick test. Cool bread in pan on wire rack for 10 minutes; remove from pan and finish cooling on wire rack. Wrap and refridgerate overnight for easier slicing. 
  • 240 calories per serving
  • Me: making 3 breads by making 2 x 1 1/2 in mixer w/o bowl overflowing. 

2 batches using the following measurements:

2 2/3 c flour, 1 c sugar, 1 1/2 tsp bk pwdr, 3/4 tsp salt,

3/8 tsp bk soda, 1 1/2 sticks butter, 3 bananas, 3/4 c nuts,

3 eggs.

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