Banana Nut Bread

by Anne Papina on July 13, 2005

This recipe makes great use of those overripe bananas, with or without the nuts!

Banana Nut Bread
Prep time
Cook time
Total time
Recipe type: Bread
  • ½ cup butter flavored vegetable shortening
  • ⅔ cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1¾ cups flour
  • 2¾ tsp baking powder
  • ½ tsp salt
  • 3 medium bananas, very ripe & mashed
  • ½ cup chopped toasted pecans
  1. Preheat oven to 350F.
  2. In a large mixer bowl, beat shortening 2 minutes until creamy. Gradually add sugar, beating until light and fluffy after each addition. Add the eggs & vanilla, beating until thick and a pale lemon color.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour mixture to the sugar mixture, alternating with the mashed bananas and combining well after each addition.
  4. Grease and flour the bottom only of an 8-inch bread pan. Pour the batter into the bread pan and bake for 50-60 minutes, testing with a cake tester in the center for doneness.
  5. Cool at least 10 minutes before removing from the pan, then cool completely on a wire rack.
  6. Serve warm and slathered with lots of butter, yum!


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