3 Recipes For Banana Nut Bread

1. Moist&Delicious Banana Nut Bread

Ingredient :

*1⁄2 cup butter (or margarine)

*1 1⁄4 cups sugar

*1  teaspoon vanilla

*2  eggs (beaten)

*3  ripe bananas, smashed (about 1 cup)

*1⁄4 cup milk

*2  cups flour1⁄2 teaspoon salt

*1⁄2 teaspoon baking soda

1⁄2-1  cup chopped pecans (optional) or 1⁄2-1  cup walnuts (optional)

DIRECTION

Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!*Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. 

Source food

2. Banana Walnut Bread

Ingredients :

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, at room temperature, plus more for preparing the pan

1 cup sugar

3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)

1/2 cup toasted walnut pieces

Directions

1. Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F. 
2. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day

Source foodnetwork

3. Banana Nut Bread

Ingredients

6 Tbs. (3/4 stick) unsalted butter, at room

 temperature1 cup sugar2 or 3 very ripe bananas, coarsely mashed

 (about 1 1⁄2 cups)3 eggs, lightly beaten1⁄2 cup buttermilk2 cups all-purpose flour1 tsp. baking soda1 tsp. baking powder1 tsp. freshly grated nutmeg1⁄2 tsp. salt3⁄4 cup coarsely chopped walnuts, pecans

 or hazelnuts

Directions

Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

Source williams sonoma