Jim54
New member
Banana-Nut Bread:
This is my mother's Banana-Nut Bread recipe. I did find this exact recipe on the NCI as a good recipe for Cancer patients. I do think that my mother added some Cinnamon but since I am going by memory and do not remember how much she used, I did not try it. I have made this many, many times and love it!
Ingredients
Instructions
Comments
I like to use well ripened bananas (black post on the peeling but not bruised) because they have had time to change more starches into sugars.
I fancy myself as a photographer but took the loaf picture at night without correct lighting and I could not wait to have a slice, so you have to forgive the low quality. However, I do not fancy myself as a good cook . If you look at the pictures, you will notice a dark skin on the loaf. You will also notice a crack in the picture of the loaf and a indentation in the slice (It was bigger in the middle). The loaf's center did sag after I took it out. I am not sure why. From the outward appearance, it does not look like I undercooked it. In fact, it looks like I might have over cooked it. But the sagging suggest that it was over cooked. Did I cook it at too high of a temperature? Did I put too much baking soda and/or baking powder? I thought I added the correct amount but cannot swear by it. Suggestions are greatly appreciated.
PS. I am not sure why one picture came out bigger the the other. The large loaf picture was sized smaller than the slice!
This is my mother's Banana-Nut Bread recipe. I did find this exact recipe on the NCI as a good recipe for Cancer patients. I do think that my mother added some Cinnamon but since I am going by memory and do not remember how much she used, I did not try it. I have made this many, many times and love it!
Ingredients
- 2 Eggs
- 3 Medium well-ripened bananas, cut into chunks
- 1/4 Cup of milk
- 1/4 Cup of vegetable oil
- 1 tsp vanilla extract
- 2 Cups all-purpose flour
- 3/4 Cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 to 1 cup chopped walnuts, or pecans, or wheat germ
Instructions
- Blend eggs, bananas, milk, oil, and vanilla at medium speed until smooth, about 15 min
- Measure flout, sugar, baking powder, baking soda, salt, and nutmeg into a bowl and stir to mix
- Make a well in the center of the dry ingredients and pour in the banana mixture. Mix enough to moisten. Add nuts
- Spread batter into well greased 9x5x3 inch loaf pan or three small 5x3x2 in pans.
- Place in pre-heated oven at 350F (180C) for about 1 hour for the large loaf and 35-45 min for the small loafs.
Comments
I like to use well ripened bananas (black post on the peeling but not bruised) because they have had time to change more starches into sugars.
I fancy myself as a photographer but took the loaf picture at night without correct lighting and I could not wait to have a slice, so you have to forgive the low quality. However, I do not fancy myself as a good cook . If you look at the pictures, you will notice a dark skin on the loaf. You will also notice a crack in the picture of the loaf and a indentation in the slice (It was bigger in the middle). The loaf's center did sag after I took it out. I am not sure why. From the outward appearance, it does not look like I undercooked it. In fact, it looks like I might have over cooked it. But the sagging suggest that it was over cooked. Did I cook it at too high of a temperature? Did I put too much baking soda and/or baking powder? I thought I added the correct amount but cannot swear by it. Suggestions are greatly appreciated.
PS. I am not sure why one picture came out bigger the the other. The large loaf picture was sized smaller than the slice!