Banana-Nut Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 loaf
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/2 cup whole milk
- 1/2 cup solid vegetable shortening
- 1 cup mashed ripe bananas
- 1 cup pecans, toasted, chopped
- Carbohydrate 37 g(12%)
- Cholesterol 32 mg(11%)
- Fat 16 g(24%)
- Fiber 2 g(7%)
- Protein 4 g(8%)
- Saturated Fat 3 g(16%)
- Sodium 210 mg(9%)
- Calories 300
Preparation Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan. Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla. Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.)
Preparation Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan. Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla. Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.)
