Best Kathys Moist Banana Nut Bread Recipes
GRANDMA'S BANANA NUT BREAD
My grandma's recipe for banana nut bread - a classic banana bread recipe packed full of mashed bananas and chopped walnuts. A family favorite!
Provided by Michelle
Categories Bread
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
- Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Nutrition Facts : Calories 219 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 100 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CATHY'S BANANA BREAD
Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!
Provided by Cathy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
- Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.6 g, Cholesterol 29.6 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 195.2 mg, Sugar 18.6 g
VERY MOIST BANANA NUT BREAD
This is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!
Provided by peppermintkitty
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease or spray 2 loaf pans.
- In a large bowl, mash bananas with a masher or by well washed hands.
- Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
- Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
- Totally clean will mean a dryer loaf.
- Let cool 15 minutes after removing from oven and remove from pans.
- Or, let cool, cover with foil, slide into freezer bags and freeze.
- Great when using tin foil pans.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
MOIST & DELICIOUS BANANA NUT BREAD
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.
Provided by sktaggart
Categories Quick Breads
Time 1h20m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
- *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
KATHY'S MOIST BANANA NUT BREAD
My family loves my Banana Nut Bread because it is so moist. I used a recipe that came from Cooking Light Magazine for years, but lost it and could not find it on their web site. So, I just winged it. I couldn't remember everything so I just started making bread until I got it perfected (I had a lot of ripened bananas in my...
Provided by Kathryn Vernoy
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
- 2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
- 3. Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
- 4. Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
- 5. Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
- 6. Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.
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