Recipe details Easy · 4 servings
Nutrition Per Serving
estimated
“Cakey” Banana Nut Bread
This tender, old-fashioned banana bread is made with an especially generous amount of mashed ripe banana for a moist, deeply fruity crumb. Pecans add a pleasant crunch, while a touch of vanilla rounds out the warm, classic flavor.
Ingredients
- • 2 cups granulated sugar
- • 1 cup vegetable shortening
- • 6 very ripe bananas, mashed
- • 4 large eggs, beaten
- • 2 1/2 cups all-purpose flour, sifted 3 times
- • 1 teaspoon salt
- • 2 teaspoons baking soda
- • 1/2 teaspoon baking powder
- • 1 cup chopped pecans or other nuts
- • 1 teaspoon vanilla extract
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Grease four standard 8-by-4-inch loaf pans or line them with parchment paper.
| 2 cups granulated sugar | cream | mix | stir | fold in | bake 350 F 40 min | cool |
| 1 cup vegetable shortening | ||||||
| 6 very ripe bananas, mashed | ||||||
| 4 large eggs, beaten | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2 1/2 cups all-purpose flour, sifted 3 times | combine dry | |||||
| 1 teaspoon salt | ||||||
| 2 teaspoons baking soda | ||||||
| 1/2 teaspoon baking powder | ||||||
| 1 cup chopped pecans or other nuts |
1 cream 2 ingredients
Beat the granulated sugar and vegetable shortening together until pale and creamy.
- 2 cups granulated sugar
- 1 cup vegetable shortening
2 mix 3 ingredients
Mix the mashed bananas, beaten eggs, and vanilla extract into the creamed sugar mixture until smooth.
From: cream
- 6 very ripe bananas, mashed
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
3 combine dry 4 ingredients
Whisk together the sifted flour, salt, baking soda, and baking powder in a separate bowl.
- 2 1/2 cups all-purpose flour, sifted 3 times
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
4 stir
Stir the dry ingredients into the banana mixture just until the flour disappears.
From: mix, combine dry
5 fold in 1 ingredient
Fold the chopped pecans into the banana bread batter.
From: stir
- 1 cup chopped pecans or other nuts
6 bake 350 F 40 min
Divide the batter among the prepared loaf pans and bake at 350 F for about 40 minutes, until a tester comes out clean.
From: fold in
7 cool
Let the loaves stand in the pans for 10 minutes before transferring them to a wire rack to cool completely.
From: bake 350 F 40 min
- 1
cream
Beat the granulated sugar and vegetable shortening together until pale and creamy.
2 cups granulated sugar; 1 cup vegetable shortening
- 2
mix
Mix the mashed bananas, beaten eggs, and vanilla extract into the creamed sugar mixture until smooth.
6 very ripe bananas, mashed; 4 large eggs, beaten; 1 teaspoon vanilla extract
- 3
combine dry
Whisk together the sifted flour, salt, baking soda, and baking powder in a separate bowl.
2 1/2 cups all-purpose flour, sifted 3 times; 1 teaspoon salt; 2 teaspoons baking soda; 1/2 teaspoon baking powder
- 4
stir
Stir the dry ingredients into the banana mixture just until the flour disappears.
- 5
fold in
Fold the chopped pecans into the banana bread batter.
1 cup chopped pecans or other nuts
- 6
bake 350 F 40 min
Divide the batter among the prepared loaf pans and bake at 350 F for about 40 minutes, until a tester comes out clean.
- 7
cool
Let the loaves stand in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Text instructions
Preheat the oven to 350 F.
Grease four standard 8-by-4-inch loaf pans or line them with parchment paper.
Beat the granulated sugar and vegetable shortening together until pale and creamy.
Mix the mashed bananas, beaten eggs, and vanilla extract into the creamed sugar mixture until smooth.
Whisk together the sifted flour, salt, baking soda, and baking powder in a separate bowl.
Stir the dry ingredients into the banana mixture just until the flour disappears.
Fold the chopped pecans into the banana bread batter.
Divide the batter among the prepared loaf pans and bake at 350 F for about 40 minutes, until a tester comes out clean.
Let the loaves stand in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Recipe from Cookbook Hub - www.cookbookhub.org