Banana Nut Bread III

SUBMITTED BY: Leslie PHOTO BY: karisa

"This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts."

SERVINGS & SCALING

Original recipe yield: 2 - 8x4 inch loaf pans

USMETRIC

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INGREDIENTS

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract

READ REVIEWS (57)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 15, 2003 by ROBBIE97

this was very delicious. Added a little more bannas also covered with foil the last 20 minutes of cooking. I will definitely use this one again.

14 users found this review helpful

Reviewed on Dec. 23, 2003 by CAMPBELLE

This recipe was great!! I did make a few changes, omit the salt (I never put extra salt in food that I cook.), added extra vanilla, exhanged the bananas for zucchani. I will use this recipe for all "fruit breads" I make.

9 users found this review helpful

Reviewed on Jan. 19, 2007 by ICOOK4FUN

This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe!

8 users found this review helpful

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