Amy Grants Grandmas Banana Nut Bread Recipes

AMY GRANTS GRANDMA GRANT BANANA NUT BREAD

Amy Grants Grandma Grant Banana Nut Bread image

Make and share this Amy Grants Grandma Grant Banana Nut Bread recipe from Food.com.

Provided by charlened

Categories Quick Breads

Time 1h40m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
1/2 cup butter, softened
2 eggs, large
3 bananas, sliced
2 cups flour
1/2 cup pecans, chopped
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Grease 8x4 loaf pan.
cream sugar with butter. Mix in eggs, bananas, flour, pecans, baking soda and salt.
Pour into prepared pan.
Place loaf pan in cold oven.
Set oven to 300F and bake bread 1 1/2 hours or until toothpick inserted in center comes out clean.
cool breead in pan 5 minutes on wire rack, then remove from pan and cool completely, right side up.

AMY GRANT'S GRANDMA GRANT'S BANANA NUT BREAD RECIPE - (4/5)

AMY GRANT'S GRANDMA GRANT'S BANANA NUT BREAD Recipe - (4/5) image

Provided by á-178788

Number Of Ingredients 8

Ingredients

1 Cup sugar
1/2 cup butter (1 stick) softened
2 large eggs
3 bananas, sliced (2 c.)
2 cups all-purpose flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt

Steps:

1. Grease 8 1/2" by 4 1/2" metal loaf pan. 2. Cream sugar with butter. Mix in eggs, bananas, flour pecans, baking soda and salt. Pour into prepared pan. 3. Place loaf pan in cold oven. Set oven control to 300 deg. and bake banana bread 1 hour or until toothpick or skewer inserted in center comes out clean. 4. Cool bread in pan 5 minutes on wire rack. Then remove from pan and cool completely, right side up. Makes 1 loaf.

OUR FAVORITE BANANA BREAD

Our Favorite Banana Bread image

The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.

Provided by Rhoda Boone

Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates

Yield Makes one 9x5" loaf

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts
Special equipment:
A 9x5" loaf pan

Steps:

Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

BANANA CAKE RECIPE

Banana cake Recipe image

Provided by á-60621

Number Of Ingredients 10

Ingredients

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 tsp vanilla
3 cups flour
1-1/2 tsp baking soda
1/4 tsp salt
1-1/2 cups buttermilk
2 tsp lemon juice
1-1/2 cups mashed bananas

Steps:

Preheat oven to 275°. Grease and flour a 9 x 13" pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cup sugar until light and fluffy. Beat in the eggs one at a time. Stir in 2 teaspoons of vanilla. Beat in the flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake for one hour or until a toothpick comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

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Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
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