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.
By far the best banana nut bread recipe I've ever tried. My two year old has eaten 3 pieces since it came out of the oven. This will be my go to for banana nut bread!!! Thanks for sharing!
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]