Prize Winning Banana Nut Bread
photo by YaYa1689
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
2 Med size loaves
- Serves:
- 20-30
ingredients
directions
- Preheat oven to 300 degrees.
- Whip egg whites to stiff peaks and set aside.
- In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
- Slowly add flour until well mixed.
- Add bananas and mix well.
- Stir in nuts.
- Hand fold in whipped egg whites.
- Fill 2 oiled Med. size loaf pans only half full.
- Or 1 bunt pan with a tube.
- Bake at 300* for 1 hour, or until toothpick comes out clean.
- After 10 minutes turn onto a rack to cool.
- ***Cool completely on wire rack before wrapping***.
- Refrigerate after cooled.
Questions & Replies
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Reviews
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Great bread! Thanks for sharing! To double (or triple, or quadruple) recipes, you need to first figure out the weight of each ingredient. Always figure the flour is 100% and then you need to then figure out the percentage of each of the other ingredient in relation to the flour. So, if you have 1 lb of flour and that is 100%, and if you have 4 oz sugar, your sugar is 25% compared to the flour (your percentages will never total 100%--that is not the goal you are after here). If your butter is 8 ounces, it is 50% in comparison to the flour. After figuring out the percentage of all your ingredients, you then multiply accordingly. So, if your flour is 1 lb initially and is 100% and you want to double the recipe, you would put in 2 lbs of flour, 8 oz of sugar, 1 lb of butter, etc. We should all weigh our ingredients but converting recipes is a bit tedious. If you are going to double this recipe often though, it would be worth the trouble because you would only have to figure the percentages once. My biggest problem is eggs. What chicken ever laid a perfect 1 oz egg??? Anyway, hope that helps.
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This recipe calls for 1 1/2 cups of white sugar. Way too much! I suggest 1/2 cup white and 1/2 cup light brown packed. When I made it, I added 1/2 teaspoon of ground cinnamon and a pinch of salt to the flour. Used 1/2 cup of chopped pecans in lieu of 1 cup. This can be baked in one regular size loaf pan for 60-65 minutes. Folding in the egg whites made it lighter than most banana bread recipes. Very nice. Definitely a keeper!
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Made this recipe as directed, making 2 loaves, one of which I gifted to a neighbor whose husband was recovering from an illness. I was intrigued with your intro & how you work in the bananas, so did the very same thing with mine! I also toasted the pecans & the result was a couple of WONDERFUL TASTING LOAVES! Thanks much for the tip & the great recipe keeper! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]
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I have researched a lot of different opinions on how this should be made. I followed this as my base and used some of the siggested tweaks. So I used1 cup of sugar and 1/2 cup of brown sugar. I substituted the milk for heavy whipping cream and added a pinch of salt. I did not have over-ripe bananas (which I prefer) so I took 3 ripe bananas and baked them on 200 for 20 min until black and they were PERFECT! Otherwise, I followed the recipe entirely and it was wonderful and made the moist bread I was looking for. I think the nail on the head was whipping the egg whites seperately. Thanks for the tips! Oh and I also omitted the nuts but that is just because I don't care for them.
RECIPE SUBMITTED BY
YaYa1689
Lubbock, Texas