Best A Winning Banana Nut Bread Recipes

GRANDMA'S BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
• In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
• Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
• In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
• In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
• Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
• Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

SPECIAL BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. , Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in each center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks., While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment under racks to catch excess. Cool completely.

EXTREME BANANA NUT BREAD 'EBNB'

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.

JANET'S RICH BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

PRIZE WINNING BANANA NUT BREAD

Steps:

• Preheat oven to 300 degrees.
• Whip egg whites to stiff peaks and set aside.
• In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
• Slowly add flour until well mixed.
• Add bananas and mix well.
• Stir in nuts.
• Hand fold in whipped egg whites.
• Fill 2 oiled Med. size loaf pans only half full.
• Or 1 bunt pan with a tube.
• Bake at 300* for 1 hour, or until toothpick comes out clean.
• After 10 minutes turn onto a rack to cool.
• ***Cool completely on wire rack before wrapping***.
• Refrigerate after cooled.

A WINNING BANANA NUT BREAD

Steps:

• Preheat the oven to 180C/350°F Grease a 23x13x7 cm loaf tin. Peel and mash the bananas and mix them with the lemon juice.
• Sift together the cake flour, baking powder and salt, in a fairly large mixing bowl. Add the sugar and nuts and mix. Beat the egg yolks and add them to the flour mixture with the butter or margarine. Mix lightly.
• Add the banana pulp and lemon rind and mix well.
• Beat the egg whites until just stiff, and fold them lightly into the batter with a metal spoon.
• Spoon the batter into the tin, level it off, and sprinkle more nuts on top if desired. (I sprinkle some brown sugar on top).
• Bake on the middle shelf of the oven for 60 minutes. Test with a skewer to see if done: if the skewer comes out clean, the loaf is ready; if it does not, bake for a further 10 to 15 minutes.
• Allow the loaf to cool slightly in the tin. Turn it out onto a wire rack to cool completely.