Mom's Banana Nut Bread
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 15
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 teaspoon vanilla extract
- 2 teaspoon baking soda
- 2 cup granulated sugar
- 3 cup all purpose flour
- 2-3 cups pecans , chopped
- 1/4 cup butter , melted
- 9 over-ripe bananas , chopped/mashed
- 4 large eggs , lightly beaten
- 1 tablespoon cinnamon , to taste
- Carbohydrate 42.6572478525373 g
- Cholesterol 120.934166677031 mg
- Fat 13.4363257247939 g
- Fiber 0.947116054790976 g
- Protein 5.97509018517761 g
- Saturated Fat 3.36011281324068 g
- Serving Size 1 1 Serving (117g)
- Sodium 8341.54605636144 mg
- Sugar 41.7101317977463 g
- Trans Fat 0.834211176783485 g
- Calories 314 calories
Pre-heat oven to 350 degrees F. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and sugar. In a medium mixing bowl, add the slightly beaten eggs, melted butter, oil, and vanilla extract. Mix well. With a stand mixer or hand mixer, combine the dry ingredients to the wet ingredients. Gradually, add the soft chopped/mashed bananas a few at a time. Finally, add the pecans to the mix and stir with a spoon to combine. Coat 4 loaf pans with cooking spray. Pour the batter into the pans, DO NOT allow the batter to go over half way up the sides of the pan. Bake for 50 minutes to 1 hour, or until a butter knife inserted into the center of the loaf comes out clean. Let cool completely before sealing in airtight container.
