BANANA NUT BREAD

By • February 1, 2015 0 Comments

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                                      BANANA NUT BREAD


Author Notes: IT'S MOIST, AND TASTES BEST THE SECOND AND THIRD DAY, AFTER IT HAS HAD A CHANCE TO MELD TOGETHER ALL THE INGREDIENTS.Patricia Baker

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Makes 1 loaf pan

ORANGE JUICE, BAKING SODA, GRANULATED SUGAR, AND BUTTER

  • 3 tablespoons ORANGE JUICE
  • 1-1/4. teaspoons BAKING SODA
  • 3/4 cup BUTTER
  • 1-1/4 cups GRANULATED SUGAR
  1. 1. BEAT SUGAR AND BUTTER TOGETHER UNTIL CREAMY.
  2. 2. ADD BAKING SODA TO ORANGE JUICE AND MIX WELL..
  3. 3. BLEND SUGAR, BUTTER AND SODA MIXTURE AND SET ASIDE.

EGGS, BANANAS, FLOUR AND COARSELY CHOPPED NUTS

  • 2-3 EGGS, MEASURING 3/4 CUP AFTER BEATEN
  • 5-6 VERY RIPE BANANAS, MASHED
  • 2-1/4 cups ALL PURPOSE FLOUR
  • 3/4 cup COARSELY CHOPPED PECANS OR WALNUTS
  1. 4. MIX TOGETHER THE EGGS, MASHED BANANAS, FLOUR AND NUTS.
  2. 5. POUR MIXTURE INTO 1 REGULAR-SIZED BUTTERED LOAF PAN, OR DIVIDE INTO EITHER 2 MEDIUM LOAF PANS (7-1/2 X 3-1/2 X 2); OR 4 SMALL LOAF PANS ( 5-1/2 X2-1/2 X 2).
  3. 8. WHEN LOAF(S) ARE COOLED, WRAP IN SARAN WRAP, AND THEN FOIL TO KEEP FRESH. THESE FREEZE WELL.
  4. 7. WHEN DONE, TURN OUT THE LOAFS ONTO COOLING RACK. THIS RECIPE MALES 1 LARGE LOAF. FOR GIFT GIVING, USE 2 LOAF PANS 7-1/2 X3-1/2 X 2; OR 4 SMALL PANS 5-1/2 X 2-1/2 X 2.

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