Banana Nut Bread
Makes 1 large, 2 medium, or 3 mini loaves
I love nut breads and this recipe is one of my favorites. It is a great way to use ripe bananas. The bread freezes very well for future use and, baked in mini loaf pans, makes delicious homemade gifts for the holidays. Breads freeze very well. Allow them to cool completely, wrap tightly in foil, place in freezer bags, and freeze for up to six months.
- 1/2 cup (1 stick) butter, preferably unsalted, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3 medium to large very ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 tablespoons milk
- 1 cup chopped walnuts or pecans
Preheat oven to 350° F. Grease pans with cooking spray or oil and dust with flour on sides and bottom. (See below for pan sizes.)
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In a medium bowl, cream together the butter and sugar. Add the eggs and bananas; mix well. Add flour, baking soda and milk; blend thoroughly just until combined. Do not overmix. Fold in nuts. Transfer batter to pans. Bake until a cake tester or toothpick inserted in the center comes out clean. Do not overbake. Place on cooling rack for about 10 minutes. Remove bread from pans and cool completely.
Pan sizes and baking times: Loaf pan sizes vary. Use whatever pans you have close to these sizes. Always check the bread before the suggested time to make certain they do not overcook and dry out.
1 large pan (9x5x3-inches) - approximately 60 minutes
2 medium loaves (8x4x2.5-inches) - approximately 50 minutes
3 small pans (6x3x2-inches, also known as mini-loaf pans) - approximately 40 minutes