Banana Nut Bread

Breakfast & Brunch, Recipes, Sweet Treats
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donut-soon

Even though the internet is my mecca for recipe-finding, I have amassed quite a few cookbooks over the past few years.

Some were inherited from my mom, who finally admitted that she’ll never use them, some I received as gifts when I began to show an active interest in the kitchen and there are a few that I have actually purchased on my own.

Of all the books and cooking magazines lining the shelves in the breakfast nook in my apartment (and believe me, there are piles. “I know I’ll make that someday, so I better keep this”).

The Better Homes & Gardens New Cookbook is chock-full of classic recipes.

Most of them are fairly basic, so I can doctor them a little to add my own twist on the comforting soups and breads and cookies that remind me of watching my mother browse my grandmother’s big brown recipe box.

There are also plenty of photos and instructions for skills that I’ve yet to master: making pastry dough, roasting chickens and stuffing pork loin.

I love the nostalgic feel of the photos in the book.

A far cry from the flashy, modern food photograph we’re used to today, but charming nonetheless.

Whenever I’m in the mood to make bread, I typically look to banana bread as an easy option.

Banana Nut Bread
Author: 
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Ingredients
  • ¼ cup shortening
  • ½ cup sugar
  • 1 well beaten egg
  • 1 cup bran (I used All Bran Buds cereal)
  • 2 tablespoons water
  • 1½ cups mashed banana
  • 1½ cups sifted enriched flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup chopped nuts (I used walnuts but if I'd had pecans I would have used those instead)
Instructions
  1. Cream shortening and sugar; add egg, then bran and mix thoroughly.
  2. Combine water and bananas; add alternately with sifted dry ingredients. Mix thoroughly; add vanilla and nuts.
  3. Bake in a paper-lined loaf pan in a moderate oven (350F) for about one hour. Cool before slicing,
 

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9 Comments

  • Reply
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  • Reply
    renée
    October 16, 2008 at 3:00 am

    hi maris. i hope you are feeling better. i hear ya on the workplace cubicle snacking! yikes.
    i like the addition of bran to the recipe. i will give that a whirl when i whip up my mimere’s recipe after this current batch of bananas kick it.
    the paper lined loaf pan is a great idea too.
    thanks for the great ideas!

  • Reply
    Leslie
    October 14, 2008 at 3:00 am

    MAris.
    Thanks for your comment on my Dulce de Leche post. I never knew how easy it was to make either. It was sooo delish!

  • Reply
    soulchocolate
    October 14, 2008 at 3:00 am

    Fruit and veggie based breads are my fav thing in the world! Nice looking banana loaf you have there!

  • Reply
    Amy
    October 14, 2008 at 3:00 am

    Love the blog name! I have an old Betty Crocker (1969, I think) that was a staple in my mother’s kitchen when growing up. Although she wouldn’t give hers up, I did find the same one on eBay! I’ll have to scan some of the photos text some day!

  • Reply
    Cora
    October 14, 2008 at 3:00 am

    Very nice new name for your blog!

  • Reply
    Jamie
    October 14, 2008 at 3:00 am

    I’ve had a serious craving for a banana nut muffin but bread would definitely do!

  • Reply
    AshleyD
    October 13, 2008 at 3:00 am

    Love the new blog name!

  • Reply
    Lacey Bean
    October 13, 2008 at 3:00 am

    I just found a recipe for Banana Bread today but with cream cheese in it. Can’t wait to try it! http://www.cookiemadness.net/?p=2392

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