Kathys Moist Banana Nut Bread Recipes

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MOIST & DELICIOUS BANANA NUT BREAD



Moist & Delicious Banana Nut Bread image

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

1/2 cup butter (or margarine)
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, smashed (about 1 cup)
1/4 cup milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

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!

CATHY'S BANANA BREAD



Cathy's Banana Bread image

Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!

Provided by Cathy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 10

1 cup mashed bananas
1 cup sour cream
¼ cup margarine
1 ⅓ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
  • Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.6 g, Cholesterol 29.6 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 195.2 mg, Sugar 18.6 g

KATHY'S MOIST BANANA NUT BREAD



Kathy's Moist Banana Nut Bread image

My family loves my Banana Nut Bread because it is so moist. I used a recipe that came from Cooking Light Magazine for years, but lost it and could not find it on their web site. So, I just winged it. I couldn't remember everything so I just started making bread until I got it perfected (I had a lot of ripened bananas in my...

Provided by Kathryn Vernoy

Categories     Sweet Breads

Time 1h20m

Number Of Ingredients 10

2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c sugar
1 stick butter, melted
2 large eggs
1 tsp vanilla extract
2/3 c yogurt, plain or vanilla flavored
3 large bananas
1 c pecans, chopped

Steps:

  • 1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
  • 2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
  • 3. Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
  • 4. Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
  • 5. Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
  • 6. Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.

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