Excellent loaf of banana bread! I used an 8x4 pan, and baked it at 350 for an hour - it worked perfectly! My nuts were walnuts, and I sprinkled the top with a cinnamon sugar prior to baking, because we love that cinnamony crunch. Made for 1-2-3 Hits. Thanks so much for sharing this with us!
This is a lovely yummy banana bread. I have to agree with Karen in that the pan size should be stated. I used a 9x5 and would have gotten a nicer sized loaf in a single 8x4. That said this bread has a very nice texture and a lovely flavor and I really like that it's not overly sweet. I used Splenda for the sugar and a heart healthy margarine for the shortening. It mixes up easily and is a pleasure to make.
This is delicious banana bread. I really liked the flavor and it baked up beautifully. I doubled the recipe and made 3 - 8 x 4 loaves. I was assuming that the original recipe was meant to be made in a 9 x 5 standard loaf pan, but this isn't stated and I think it would be helpful. I also found it unusual that the wet ingredients were added to the dry (most of my bread recipes are the other way around). After step 2, the mixture was was very dry and it was hard to incorporate the ingredients in step 3 plus I was worried about overmixing. I think next time I make it I will combine all of the wet ingredients and then add the dry until just combined so the batter doesn't get overmixed, which can tend to make the finished bread tough. Thank you for posting...I do think this is great banana bread and I will definitely make it again, just with the changes I mentioned above. P.S. I used butter, not shortening.