Banana Nut Bread (ingredients, brown sugar, baking, chocolate)

[Pikantari]

Ok, I used to make this a lot out of my grandmas cook book and it was always really good. Well, an evil evil man kept her cook book and I don't have it or the evil man anymore!

I've been wanting some banana nut bread so I found a recipe online and tried it out.

Banana Nut bread

Ingredients
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter or margarine
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 4 eggs, beaten
• 1 cup chopped walnuts
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

OMG I have not had better banana nut bread EVER! I don't know what was different about it because I can't remember my grandmas recipe but sheesh!

I think I may even add some chocolate chips the next time!!!!

Is your banana nut bread recipe much different than this one?

[Bakeneko]

The one I've been using recently is much lower in sugar and has a cup of sour cream in it.... The one you posted sounds like it would stay really moist though..

[Pikantari]

It stayed very moist. I was thinking it was much sweeter... I have never used sour cream that I can remember...

[antiquesmountainapache]

Thank you for the "memory jog!" I will put this on the September menu list. My mother absolutely loved banana bread. I don't think my recipe is very different but I'll check when I have time.

That was an evil man!

[Pikantari]

Originally Posted by antiquesmountainapache

Thank you for the "memory jog!" I will put this on the September menu list. My mother absolutely loved banana bread. I don't think my recipe is very different but I'll check when I have time.

Let me know, because I swear this bread that I made was soooo much better than what I am used to having. It made 2 loaves and the four of us had it gone in 2 days

[gentlearts]

I have a recipe for very moist banana bread at home. It has a lot less sugar, fewer eggs, and some oil. I'll post it later if you want to try it, but it sounds as if you are already happy with this one.

[Pikantari]

Originally Posted by gentlearts

I have a recipe for very moist banana bread at home. It has a lot less sugar, fewer eggs, and some oil. I'll post it later if you want to try it, but it sounds as if you are already happy with this one.

I would like to see yours, because I was thinking mine had much more sugar. Even when I was creaming the butter and sugar together, it didn't seem right, but it came out good.

Maybe I can just pretend I didn't use that much sugar! LOL

[antiquesmountainapache]

I promise I haven't forgot! I saw the big recipe card just the other day. Will look some more tomorrow.

[CFoulke]

I have several recipes for Banana Bread but my favorite one (and also the easiest and quickest one) I use is a Bisquick recipe. It doesn't have as much sugar as yours and it only makes one loaf. I made it last week actually, and made it into 12 muffins instead of a loaf. If you want it just let me know. Yours does sound yummy though...

I also have a recipe for an apple bread that I like to make in the fall, if you're interested. It's not a Bisquick recipe though.

[DontH8Me]

The recipe I use is almost the same as listed, it is printed on the 5 lb bags of Del Monte bananas. It calls for 2 cups of brown sugar though, not white. I find that if you wait until the bananas are overripe (the only reason I usually make the bread is because of those brown bananas no one wants to touch) you can get away with using less sugar. I only used 1-1/2 cups of sugar and it turned out great. Oh, and the recipe on the bag calls for a cup of golden raisins too. Family loves these loaves.