Recipe by MARIK84
"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!"
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mashed ripe banana
3 1/2 cups
1 1/2 cups
This recipe is excellent! I made it the first time as written, and it turned out wonderful. I gave one loaf as a gift, and the other was gobbled up at a party. Only changes I would make are the cooking time (takes about 75 minutes for me every time), and the addition of a little vanilla.
The next time I made it, I tried to lower the fat content using some substitutes. I used egg substitute, fat free sour cream, and reduced the amount of nuts, and it still tasted wonderful! In fact, when I made it a third time, and replaced the butter with low fat milk, my husband said he even liked it better (he's not watching his weight, either). The only thing I've noticed is that when taking the fat out, the top of the bread does not maintain that "crispy crust" for as long as the original recipe. It gets a little gummy, almost like a sweet glaze, once stored for a day or two. Not bad, just different. This recipe also keeps for a while. So far, I know it lasts for at least a week (maybe longer, but only if it remains uneaten!)
This recipe has officially replaced my old Banana Bread recipe. Thanks!!
I was very disappointed in this recipe. We all thought it was on the dry side, and lacked the "spongy" quality of a good quick bread--also, even with all the sugar, it lacked flavor, very dull-will not make this again
Very good moist bread. I used only 2 cups sugar and used about 3 cups of banana as well as 1 1/2 tsp of vanilla extract. This recipe with a few tweaks is now the family favorite.
OUTSTANDING RECIPE. I added one teaspoon of vanilla and baked at 300 degrees for 90 minutes in order to make sure it baked long enough but didn't burn. It was the most scrumptious bread I have ever made! I love it!! And everyone is right - it even tastes better the next day or two!
I cut this recipe down to 10 servings and made muffins from the batter. I cut the sugar back by half again (3/4 cup) and instead of using 1 1/2 eggs and 1/4 cup plus 2 tablespoons butter, I just cut back on the butter by two tablespoons and used two full eggs. After I started mixing the batter, this did need a little more mashed banana--I added one more. I made no other changes. These turned out perfect. I didn't get 10 muffins out of this recipe, I got 12 and they were quite big. 350* for 20 minutes and they were perfect. I'll make this recipe again.
Awesome, awesome! I now have this down by memory I make it so often. The riper the banana, the better. If the peels get black, but your still not ready to use them, they freeze well. Just defrost for several seconds in the microwave and they're ready to use. Can't go wrong with this, even for a beginner.
I used self-rising flour and omitted the baking soda and powder. This was a very moist and flavorful bread. I may add a little more sugar next time, though.
This is THE best Banana Nut bread ever!! Every single time I make, everyone goes crazy for it! I put a little tiny bit more sour cream and I actually add chocolate chips. It's a total hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Janet's Famous Banana Nut Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 135
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