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Lee Harrelson Photo by: Lee Harrelson

Banana-Nut Bread

Don't throw away overripe bananas. With just a few pantry staples you can turn those bruised beauties into delicious Banana-Nut Bread. You'll love my version spiced with cinnamon and nutmeg.

Oxmoor House MARCH 1998

  • Yield: 1 loaf

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1/4 cup milk
  • 1 cup chopped walnuts or pecans

Preparation

1. Preheat the oven to 350°. Combine first 5 ingredients in a large bowl; stir well. Set aside.

2. Beat butter at medium speed of an electric beater until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add banana and milk to butter mixture; add dry ingredients, stirring just until moistened. Stir in nuts.

3. Pour batter into a greased and floured 5" x 9" loafpan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.

Note:

Speed up the time it takes for your bananas to ripen by enclosing them in a brown paper bag.

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Banana-Nut Bread recipe

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