MOM'S BANANA NUT BREAD
Perfectly moist and tender banana bread!
Provided by RecipeGirl.com
Categories Bread
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Grease and flour one 9x5-inch loaf pan.
- In a large bowl, combine the sugar, oil, bananas, eggs, buttermilk and vanilla; whisk together well. In a separate bowl, combine the flour, baking soda and nuts (if using). Stir into the wet mixture and pour into the prepared pan.
- Bake for 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 281 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 112 mg, Fiber 1 g, Sugar 28 g
BANANA NUT BREAD-MOM'S RECIPE(1950)
My mom gave me this recipe- and she got it from her Aunt when she was 19..mom is 94 now and still can make the delicious bread..it freezes very well..but I never have any to freeze. My family loves this bread..
Provided by Pat Duran
Categories Sweet Breads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350º. Cut 2 pieces of waxed paper to fit bottom of two 8x5 loaf pans and then spray pans lightly. Combine milk and vinegar in a small cup;set aside.. Using you mixer with the big bowl;Cream butter and sugars together until blended. Add eggs ,bananas and vanilla..Mix well.
- 2. In a large measuring cup add flour, soda,baking powder and salt..mix to blend. Add flour mixture alternately with the milk mixture, beginning and ending with the flour. Blend well after each addition. Stir in nuts by hand.
- 3. Bake for 45-50 minutes and be sure to test with wooken toothpick for doneness. Bread will be slightly pulled away from sides of pan. Do not over bake. Remove from pans , peel waxed paper from loaves place on wire rack to cool and brush margarine on top and all sides while warm. This is the best ever...
MOTHER'S BANANA BREAD
This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.
Provided by Carol
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
- Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 30.3 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 253 mg, Sugar 13.6 g
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA NUT BREAD MADE BY MOM
My mom has been making banana nut bread as far back as I can remember. She told me she worked with a woman that gave her the recipe. She followed the recipe to a "T" but it never came out the same. It was either too soggy, or too sticky. Finally she tweaked the recipe until it came out just right. The original recipe called for 8 very ripe bananas, and too much shortening. I've been making this recipe since I was 18, and have never had a bad loaf. The order in how the ingredients are put together is very important for some reason. I have tried mixing everything in one bowl and it does change it quite drastically. I guessed on the servings as it depends on how thick or thin you cut the slices.
Provided by ChrissyVas
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together all dry ingredients well.
- In a seperate bowl mix eggs, shortening (or the oil) and banana until well combined.
- Add the wet mixture to the dry mixture until well combined with a hand mixer.
- Add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter.
- Spray or grease a 9X5X3 loaf pan and bake in a pre-heated oven at 350 for about an hour --
- We have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf. If it comes out clean it's done. You do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that. It should have a nice golden brown color on the top and the house should smell wonderful. When it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. Slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.
Nutrition Facts : Calories 581.3, Fat 27.3, SaturatedFat 7, Cholesterol 79, Sodium 580.6, Carbohydrate 75.9, Fiber 2.7, Sugar 36.5, Protein 10.6
MOM'S BANANA BREAD
Growing up, I loved the taste of my mom's fresh banana bread. As do my children. Always- such a great, tasty way to use up those overripe bananas. My sister adds chocolate chips to her's. Also tastes great as muffins with cream cheese frosting!
Provided by busymommybee
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Cream sugar and butter.
- Add eggs, beat well.
- Add rest of ingredients.
- Pour into loaf pan.
- Sprinkle walnuts over top.
- Bake at 325 degrees for 1 hour 20 minutes. Or until toothpick comes out clean.
- Keep in pan 10 minutes then put on wire rack until completely cooled.
- Muffins- 325 degrees for 25 minutes.
- Mini Muffins- 325 degrees for 15 minutes.
Nutrition Facts : Calories 3737.1, Fat 181.9, SaturatedFat 69.3, Cholesterol 667, Sodium 2063.6, Carbohydrate 489, Fiber 23.8, Sugar 248.2, Protein 61
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