Best Extreme Banana Nut Bread Recipes
EXTREME BANANA NUT BREAD 'EBNB'
This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.
Provided by SASEIGEL
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
- Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 29.7 g, Cholesterol 51.3 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.5 g, Sodium 268.4 mg, Sugar 19.2 g
EXTREME BANANA NUT BREAD
This banana bread recipe made the Test Kitchen smell amazing! The dense, nutty bread is oh-so-moist and will win over even the non-banana lovers in your life. Delicious for breakfast for an afternoon snack.
Provided by Robin DuPree
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- 2. SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.
- 3. Pour the wet ingredients into the dry mixture, and stir until blended.
- 4. Divide the batter evenly between the two loaves.
- 5. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaves comes out clean. Let the loaves cool in the pans for at least 5 minutes. Then turn out onto a cooling rack and cool completely.
- 6. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.
EXTREME BANANA NUT BREAD "EBNA" RECIPE - (3.8/5)
Provided by tammyjames17
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees. Grease and flour two 9 x 5 inch loaf pans. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between two loaf pans. Bake for 60 to 70 minutes in the preheated oven, into a knife inserted into the crown of the loaf comes out clean. Let the loaves cook in the pans for at least 5 minutes, then turn out onto a cooling rack, and cook completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
EXTREME BANANA NUT BREAD
Steps:
- 1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. 2.Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans. 3.Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
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