by Texas Homesteader ~
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Our youngest daughter came home to Texas for a visit all the way from the east coast. One of her fond childhood memories is of my footed cake plate being forever filled.
Sometimes it would have cookies, sometimes biscuits. But there was always something in it. I wasn’t about to have her walk into the house without something under that dome. But what to make?
I decided to use up some over-ripe bananas and some of my own hand-picked pecans to make banana nut bread. I made it healthier for her by eliminating the shortening called for in the recipe and replacing it with applesauce I made from apples given to me from my aunt’s tree last fall.
The bread turned out delicious! I’ll describe my procedures, but the actual recipe will be at the bottom.
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My recipe called for the ingredients to make only a single loaf. But if you know me I NEVER bake only one item.
If I’m going to make this mess to clean up in my kitchen and fire up that oven, I’m going to make more than one loaf. (I feel strongly about it – see my post about cook-once-eat-twice)
So I doubled the recipe and made two loaves – both of them gone within 24 hours of her arrival! Don’t worry, I’ve also added the double recipe below! Yep, I’m just helpful that way. (wink)
Mixing The Ingredients
To make to loaves I first I mixed 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon baking soda along with a dash of salt and sat that bowl aside.
In the *KitchenAid mixer bowl I mixed 1 1/3 cup of sugar with the wet ingredients of 2/3 cup applesauce (to replace the shortening) 3 eggs and 4 tablespoons milk.
Then I gradually mixed the dry flour ingredients and 2 cups mashed ripe banana into the wet mixture.
When all were fully incorporated I folded in 1/2 cup chopped nuts and poured the batter into two greased 8x4x2 loaf pans.
I sprinkled additional chopped pecans on top of the loaves just because I like the presentation this will give the finished bread.
Baking The Banana Bread Loaves
Then into a preheated 325 degree oven for about 60 minutes. Remember the temp has to be reduced 25 degrees when the pans are made of glass and not metal. No worries, that note is included in the recipe below.
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When they come out of the oven they were golden brown, smelled delicious and looked beautiful.
I allowed them to cool in the pans for about 10 minutes, then I turned them onto a baker’s rack to cool completely.
The hot loaves were covered with a lightweight cotton kitchen towel so the steam would keep the crust soft while not allowing it to get soggy.
I foolishly froze one of the banana bread loaves when it cooled thinking it would stay fresher during her visit.
But silly me, I had to pull it right back out of the freezer within hours and as I mentioned above both loaves were gone within 24 hours of her arrival. (sigh…) It does a mama’s heart good…
OK as promised here’s the recipe as well as the doubled recipe below it. ENJOY!
Banana Nut Bread - makes 1 loaf
Ingredients
Equipment
Method
- Stir together flour, baking powder, baking soda and 3/4 teaspoon salt. Set aside.
- In a mixer bowl beat sugar and shortening till light, scraping sides of bowl often. Add eggs, one at a time and the milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts.
- Turn batter into a lightly greased 8x4x2-inch loaf pan. Bake in a 350 degree oven (325 degrees for glass pans) for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. For easier slicing, wrap and store overnight. Makes 1 loaf.
Tried this recipe?
Let us know how it was!* * * * * * * * * * *
Banana Nut Bread - makes 2 loaves
Ingredients
Equipment
Method
- Stir together flour, baking powder, soda and 1 teaspoon salt. Set aside.
- In a mixer bowl beat sugar and shortening till light, scraping sides of bowl often. Add eggs, one at a time and the milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts.
- Turn batter into two lightly greased 8x4x2-inch loaf pans. Bake in a 350 degree oven (325 degrees for glass pans) for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. For easier slicing, wrap and store overnight. Makes 2 loaves.
Tried this recipe?
Let us know how it was!~TxH~
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19 Responses
I am totally making this tonight! I use only wheat flour and my last attempt was an epic fail!!! I have your recipe now to go by so I am on it!! if it turns out, I would love to share it on my site with a link back to you! Let me know if that is okay!! Also, I am giving away ad spots on my site – go to the sponsor page and select the ad swap/sponsor size..use code SWAPIT at checkout and it is free! I believe in your site and would be proud to have you on mine!! Thanks for your support thus far!
Heather, give the recipe a shot – you won’t be disappointed. If you love it as much as I did (and apparently my DAUGHTER too, LOL) then yes, I’d be honored if you’d link it on your site. Your kind words about the ad spot givaway is awesome. I’ll go check it out – THANKS! 🙂 ~TxH~
The banana bread looks so good. THAT is what I am in the mood for right now. Too bad I’m on my lunch break at work right now and munching on the salad I brought. Tastes good, but some banana bread would be good with it. I also use whole wheat flour or spelt flour. I wonder how they would work. Thanks for sharing the recipe.
The previous commenter Heather also uses whole wheat flour and she’s going to give it a try tonight. Might keep an eye on her blog to see how it turns out! 🙂 ~TxH~
Awesome LisaLynn, thanks for the invite. I’ll “hop” over there and check it out! 😉 ~TxH~
Gosh this looks so delicious. Will have to try it with the applesauce. I love your story about having something good under the cake dome. What a precious memory.
Thanks Patty. It’s funny, you never know which experiences you offer to your children as you’re raising them will become a cherished memory for them. And yes, she went out and bought her own footed covered cake plate so she can carry on this tradition in her own home. 🙂 ~TxH~
Oh yummy! This sounds delicious!
Debbie 🙂
I totally agree that you may as well make multiple loaves while you’re at it! I have 4 loaf pans, so I usually make 4 loaves at once, unless I don’t have enough ingredients. Quick breads freeze well.
Thanks for sharing your recipe!
Well ‘Becca, I don’t know how messy YOU are in the kitchen but I apparently try to single-handedly dirty up each and every dish in the kitchen when I’m cooking! At least I only do that once when I’m cooking multiple dishes. LOL Thanks for your comment. ~TxH~
There is salt listed in the instructions, but not the ingredients. Is it supposed to be an ingredient? Thanks for the recipe~ it is going to be my first try so keep fingers crossed.
Oops Laila (blushes) Yes, although I don’t double the salt for the double recipe, it is an ingredient. I’ve amended the post – thanks for pointing it out. Enjoy the banana bread! ~TxH~
Mmmm – sounds so good! Except I don’t like pecans as much – I will use walnuts! Also, I like where you said “for easier slicing, wrap and store overnight”. Are you kidding??? In my household it will be gone by then!
Vickie – LOL – it goes pretty quickly here in the Taylor Household as well (who was I kidding??!) 🙂 ~TxH~
Love banana nut bread. Thanks for the recipe. Anxious to try this.
Audrey Z. @ Timeless Treasures
Oh, I love banana nut bread! Thanks for sharing with us at The HomeAcre Harvest Hop!
~Ann
I love Banana bread and this recipe looks so good. Thanks for sharing at TTF.
Linda
The only thing better than smelling hot banana bread cooking in the oven is eating it! Love your link! Thanks for partying with us on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!
Yum. I love banana bread. Thanks for sharing this recipe 🙂