PRIZE WINNING BANANA NUT BREAD
I have won ribbons with this recipe which I received from my grandmother. The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has. This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise. Cool COMPLETELY on a rack before wrapping and refrigerating. Or it will be icky and sticky in the middle. Enjoy!
Provided by YaYa1689
Categories Quick Breads
Time 1h20m
Yield 2 Med size loaves, 20-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Whip egg whites to stiff peaks and set aside.
- In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
- Slowly add flour until well mixed.
- Add bananas and mix well.
- Stir in nuts.
- Hand fold in whipped egg whites.
- Fill 2 oiled Med. size loaf pans only half full.
- Or 1 bunt pan with a tube.
- Bake at 300* for 1 hour, or until toothpick comes out clean.
- After 10 minutes turn onto a rack to cool.
- ***Cool completely on wire rack before wrapping***.
- Refrigerate after cooled.
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Ibrar Sarla
[email protected]Yum! This banana nut bread is so moist and flavorful. The nuts add a nice crunch. I will definitely be making this again.
Craig Barnett
[email protected]This recipe is a keeper! The banana nut bread was delicious and everyone who tried it loved it. I will definitely be making it again soon.
Ho Nguyen
[email protected]I've tried many banana nut bread recipes, but this one is by far the best. It's so easy to make and always turns out perfectly. My friends and family love it!
Gerald Ferrell
[email protected]This banana nut bread recipe is a winner! It's moist, flavorful, and has the perfect amount of nuts. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.