Banana Nut Quick-Bread by Janis Andersen

Banana Nut

Quick Bread

Bananas are a popular fruit. When the banana skin color turns dark most people tend to avoid them preferring the lesser ripe yellow fruit. Dont be put off by the dark, almost black skin color That is when they are fully ripen, full of sweetness and banana flavor and are ready to be made into a wonderfully aromatic and tasty bread.

Preparation: 30 minutes, Bake 1 hour Heirloom Recipe
Makes 1 loaf Janis Andersen
  • 1 3/4 cups sifted all-purpose flour
  • 1/3 cup vegetable shortening
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas
  • 2/3 cup sugar
  • 2 whole eggs
  • 2 3/4 teaspoons double-acting baking powder
  • 1/2 cup chopped pecans
  1. Beat shortening with electric mixer until creamy and glossy - about 2 minutes at medium speed.
  2. Gradually add sugar, beating until light and fluffy after each addition of sugar.
  3. Add eggs one at a time and continue beating until thick and pale yellow in color.

  4. Use a fork to mash the ripe bananas to a coarse puree.
  5. Sift dry ingredients (flour, salt and baking powder) together. Add dry ingredients alternately with mashed bananas. Blend thoroughly after each addition.

  6. When almost finished mixing the batter, add the chopped pecans and stir just long enough to combine.
  7. Grease bottom of 4 1/2x8 1/2x3-inch loaf pan. Add batter to loaf pan.
  8. Bake in preheated 350F oven for 50 to 70 minutes or until toothpick inserted into the middle comes out clean. The eggs and the bananas provide the moisture. How ripe the bananas are can vary the available moisture making for a thinner or thicker batter that will affect the baking time.Start checking on your bread after 50 minutes.

  9. This recipe calls for chopped pecans in the batter. You can add whole nutmeats to the top of the batter after it is in the pan. This recipe also works well for other nutmeats aor for dried fruit such as cranberries or raisins. Let you imagination be your guide.

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Latest revision done March 2017
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