EASY BANANA NUT BREAD RECIPE WITH SELF RISING FLOUR RECIPES
JANET'S FAMOUS BANANA NUT BREAD RECIPE | ALLRECIPES
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
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
BANANA BREAD (LIGHTER RECIPE) RECIPE - BETTYCROCKER.COM
How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 60 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 65 mg
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