Vicki's Banana Nut Bread
Vicki's Banana Nut Bread recipe
Yield
4 servingsPrep
10 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| ¾ | cup |
brown sugar
light, packed |
*
|
| 1 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
wheat |
|
| ½ | cup |
all-purpose flour
white |
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
mace
|
|
| 1 ¼ | cups |
bananas
|
*
|
| 4 | tablespoons |
yogurt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
dates
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 177 | ml |
brown sugar
light, packed |
*
|
| 1 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
wheat |
|
| 118 | ml |
all-purpose flour
white |
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
mace
|
|
| 296 | ml |
bananas
|
*
|
| 6E+1 | ml |
yogurt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
dates
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter, add sugar.
Beat together until light and creamy.
Beat in egg.
Sift together flours, baking soda, salt and spices (can substitute pumpkin pie spice for mace).
Mash bananas well and combine and yogurt, stirring just until mixed.
Stir in vanilla.
To butter and sugar, add dry ingredients alternately with banana mixture, beginning and ending with flour.
Mix just enough to combine well.
Stir in pecans and dates.
Bake in greased and floured 9x5 loaf pan 50 to 60 minutes.
Cool in pan 5 to 10 minutes; then cool on rack.
