BANANA NUT BREAD RECIPE SELF RISING FLOUR RECIPES

JANET'S FAMOUS BANANA NUT BREAD RECIPE | ALLRECIPES

Janet's Famous Banana Nut Bread Recipe | Allrecipes image

I was trying to find something to cook when I found this recipe in the back of my mom's recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!

Provided by MARIK84

Categories Breakfast Bread

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 2 8x4-inch loaves

Number Of Ingredients 10

Ingredients

3 cups white sugar
¾ cup butter, softened
3 eggs
2 cups mashed ripe banana
½ cup sour cream
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ½ cups chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.

Nutrition Facts : Calories 356.5 calories, CarbohydrateContent 53.3 g, CholesterolContent 48.7 mg, FatContent 15 g, FiberContent 2 g, ProteinContent 4.5 g, SaturatedFatContent 5.9 g, SodiumContent 135.2 mg, SugarContent 33.2 g

NUT BREAD (ORIGINAL BETTY CROCKER) RECIPE - FOOD.COM

Nut Bread (Original Betty Crocker) Recipe - Food.com image

From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 1 9-inch loaf, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose* flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 1/4 cups milk
1 egg
1 tablespoon orange peel, plus 1 teaspoon grated orange peel (grated)
1 cup chopped nuts (pecan, walnut)

Steps:

Heat oven to 350°.
Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
*If using self-rising flour, omit baking powder and salt.
Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.

Nutrition Facts : Calories 424.7, FatContent 16.3, SaturatedFatContent 3, CholesterolContent 28.6, SodiumContent 596.4, CarbohydrateContent 62.6, FiberContent 2.7, SugarContent 26.7, ProteinContent 9.1

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