"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Banana Nut Bread Recipe

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This recipe for Banana Nut Bread, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 c. sugar
1/2 c. butter or margarine, softened
2 eggs
1-1/2 c. mashed very ripe bananas
1/2 c. buttermilk
1 tsp. vanilla
2-1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts

Directions:
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Preheat oven to 350. Grease bottoms of 1 (9x5") or 2 (8x4") pan with cooking spray.
In large bowl, cream sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk, and vanilla; beat with spoon until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in nuts. Divide batter evenly between pans or pan. Bake 8" pans about 1 hour and 9" pan for 1 hour 15 minutes, or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Loosen sides of loaves from pan and place on wire rack to finish cooling. Slice once bread has completely cooled. Wrap tightly and store up to 4 days at room temperature or refrigerate for up to 10 days.

Personal Notes:
Personal Notes:
To make Blueberry Banana Bread: take out nuts and stir in 1 cup blueberries into batter.

High Altitude: Bake 8" loaf about 1 hour 5 minutes, 9" loaf about 1 hour 20 minutes.

Kathy Edwards also has very similar Banana Nut Bread recipe.

 

 

 

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