Banana Nut Bread
This banana bread recipe has been a family favorite for generations. Whenever I have ripe bananas that need to be used up, I turn to this recipe. It's quick, easy, and uses ingredients I usually have on hand. Don't be fooled by the lack of extra moisture (milk, etc.) - this bread is incredibly moist and flavorful. It also freezes well - I actually think it's even better after it's been frozen and thawed!
This banana bread recipe has been a family favorite for generations. Whenever I have ripe bananas that need to be used up, I turn to this recipe. It's quick, easy, and uses ingredients I usually have on hand. Don't be fooled by the lack of extra moisture (milk, etc.) - this bread is incredibly moist and flavorful. It also freezes well - I actually think it's even better after it's been frozen and thawed!
- Carbohydrate 917.582625 g
- Cholesterol 2153.266858 mg
- Fat 140.628275 g
- Fiber 19.8264998650551 g
- Protein 105.4316 g
- Saturated Fat 44.962151025 g
- Serving Size 1 1 Loaf (1860g)
- Sodium 1969.385 mg
- Sugar 897.756125134945 g
- Trans Fat 14.4534892 g
- Calories 5256 calories
Step-by-step
- Put bananas in mixing bowl and beat until mashed.
- Add rest of ingredients and mix until well blended.
- Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
Adjusting Fats and Flours
Vegetable oil or melted unsweetened coconut oil can replace shortening at a strict one-to-one volumetric ratio. Substituting whole wheat flour for half of the all-purpose flour works effectively, though adding two extra tablespoons of liquid helps offset the heavier bran absorption rate.Controlling Crumb Structure
Over-mixing activates the gluten networks within the flour, resulting in a rubbery, tough crumb instead of a tender structure. Folding the dry ingredients into the wet mixture only until no dry pockets remain preserves the desired crumb softness.Baking and Storing Parameters
Setting the oven temperature to 350 degrees Fahrenheit ensures the exterior crust browns adequately before the center overcooks. Testing doneness involves inserting a wooden toothpick into the exact center of the 8-inch round cake pan at the 55-minute mark; it must emerge clean without wet batter clinging to it. Wrapping the cooled loaf tightly in plastic wrap allows for successful freezing for up to three months.
