Banana Nut Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
softened |
*
|
| 1 | cup |
bananas
ripe, mashed |
|
| ⅔ | cup |
sugar
granulated |
|
| 2 | large |
eggs
unbeaten |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
softened |
*
|
| 237 | ml |
bananas
ripe, mashed |
|
| 158 | ml |
sugar
granulated |
|
| 2 | large |
eggs
unbeaten |
|
| 118 | ml |
nuts
chopped |
|
Directions
Heat oven 350℉ (180℃).
Grease 9x5x3 inch loaf pan. Sift flour, baking powder, baking soda with electric mixer at medium speed thoroughly mix Then, with eggs, until very light and fluffy about 4 minutes. Altogether, then at low speed or blend, beat in flour mixture to which chopped nuts have been added alternating with bananas until mixture is just smooth then turn into pan. Bake 1 hour or until done. Cool in pan 10 minutes. Cool overnight before slicing.
