BANANA NUT BREAD

Servings: 6

JONI CLOUD

2 1/3 c Bread Flour
1/4 c Nuts;chopped
2 tb Brown sugar
1/2 c Banana's;mashed2 small ones
1 tb Dry milk
3/4 c Water
1 ts Salt
1 ts Cinnamon; or nutmeg
1 tb Butter
1 ts Yeast

Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er.
It came out nice and high and Light, but I thought it could have more banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good toasted. Good Luck and Enjoy from Mrs Tater-Head

Banana Nut Bread

In large bowl with Electric Mixer, cream: 1 cup margarine and 2 cups sugar until light and fluffy. Add: 2 tsp. vanilla, 2 tsp. lemon juice, 4 eggs; beat well.
Mash 2 cups bananas (3-4 large bananas) with fork. Mix into above mixture.
In medium bowl, mix together: 3 cups flour, 2 tsp. soda, 2 tsp. baking powder.
Add flour mixture to sugar mixture alternating with 1 cup sour cream.
Stir in 1 cup chopped nuts. Grease and flour 4 mini loaf pans. Fill 2/3 full with batter. Bake at 350 F. for 50 minutes.

Banana-Nut Bread

1 1/4 cups sugar
1/2 cup margarine or butter (1 stick) -- softened
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans

Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches, or 1 loaf pan, 9 × 5 × 3 inches. Mix sugar and margarine in large bowl. Stir in eggs. Add bananas, buttermilk and vanilla until smooth; beat until smooth. Stir in flour, baking powder, salt and baking soda just until flour is moistened. Stir in walnuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
2 loaves (12 slices each) or 1 loaf (24 slices)