Banana Nut Bread
This is the best banana nut bread I have ever had! It is so easy to make and always comes out perfect!
This is the best banana nut bread I have ever had! It is so easy to make and always comes out perfect!
- Carbohydrate 68.6276191666667 g
- Cholesterol 144.25 mg
- Fat 43.6310202083333 g
- Fiber 3.52860416726271 g
- Protein 7.388115625 g
- Saturated Fat 22.9745395833333 g
- Serving Size 1 1 Serving (187g)
- Sodium 263.641833333333 mg
- Sugar 65.099014999404 g
- Trans Fat 3.15495864583333 g
- Calories 679 calories
Step-by-step
- Cream shortening and sugar.
- Add eggs and beat vigorously.
- Add mashed bananas, blending well, Sift dry ingredients together, add nuts and blend into above mixtre.
- Pour into a 9x9 baking pan and bake at 350 degrees for 40 minutes.
Using extremely overripe fruit with darkened, heavily spotted peels provides the necessary moisture and natural sweetness without requiring additional liquid fats or refined sugars. Creaming solid fats like butter or shortening with granulated sugar incorporates microscopic air pockets that expand during baking, yielding a tender crumb rather than a dense, heavy brick. Overmixing the batter remains the primary error that ruins quick breads; stirring flour too vigorously develops excess gluten networks, resulting in a rubbery texture and tunnels throughout the interior. Fold the dry components into the wet mixture just until hydration occurs, stopping the moment white streaks disappear. Pecans add structural contrast, but walnuts, hazelnuts, or toasted sunflower seeds substitute at a direct one-to-one ratio by volume. Dairy-free adaptations succeed by replacing butter with an equal amount of neutral vegetable oil or melted coconut oil, while eggs can be substituted using commercial binding agents or flaxseed meal mixed with water. Baking requires a stable oven environment maintained at 350 degrees Fahrenheit for approximately forty minutes, or until a wooden skewer inserted into the center emerges clean without wet batter clinging to it. Allowing the loaf to cool completely in a 9x9 metal pan before slicing prevents structural collapse, and wrapping the cooled bread tightly in plastic preserves optimal moisture for up to three days at room temperature.
