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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Nut Bread Recipe

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This recipe for Banana Nut Bread is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread:

2 1/2 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoon oil
1 egg, slightly beaten
1 1/2 cup mashed bananas, about 3 large
1 teaspoon cinnamon
1 tablespoon molasses, optional
3/4 cup chopped pecans

Topping:

Option 1. 1/4 cup chopped pecans and 1/2 can Duncan Hines Classic Vanilla Frosting.

Option 2. 1/4 cup chopped pecans, 1 teaspoon cinnamon, 5 tablespoons sugar.
Directions:
Directions:
Oven to 350º
Bread:
Grease bottom only of 1 large or 2 small loaf pans.
Mix all ingredients except pecans. Beat 30 seconds with mixer. Stir in pecans. Pour into pans.

Topping option 1: sprinkle with pecans only.

Topping option 2: Sprinkle with pecans. Mix cinnamon and sugar; sprinkle over pecans.

Bake 55-60 minutes for large pan, or until tester comes out clean. Remove from oven. Cool 10 minutes.

Topping option 1: Remove bread to wire rack and spread with frosting.

Cool completely.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
One of Nonnie's masterpieces! The frosting on top is the best... and it looks beautiful too.

 

 

 

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