OAT NUT BREAD RECIPE RECIPES

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EXTREME BANANA NUT BREAD 'EBNB' RECIPE | ALLRECIPES



Extreme Banana Nut Bread 'EBNB' Recipe | Allrecipes image

This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.

Provided by SASEIGEL

Categories     Banana Nut Bread

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 2 - 9x5 inch loaves

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  • Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
  • Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Nutrition Facts : Calories 231.5 calories, CarbohydrateContent 29.7 g, CholesterolContent 51.3 mg, FatContent 11.9 g, FiberContent 1.1 g, ProteinContent 3.2 g, SaturatedFatContent 5.5 g, SodiumContent 268.4 mg, SugarContent 19.2 g

NUT BREAD RECIPE - BETTYCROCKER.COM - RECIPES …



Nut Bread Recipe - BettyCrocker.com - Recipes … image

This recipe was published in a 1964 Bisquick cookbook with the following suggestion: "Moist, deliciously rich fruit and nut breads make delightful little tea sandwiches for two, twenty or two hundred."

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 7

2 3/4 cups Original Bisquick™ mix
1/2 cup sugar
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 1/2 cups finely chopped walnuts

Steps:

  • Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • In large bowl, beat all ingredients except walnuts with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 220 , CarbohydrateContent 22 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Slice, SodiumContent 280 mg, SugarContent 8 g, TransFatContent 1 g

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