Recipe: Banana Nut Bread (14)

BANANA NUT BREAD
1/2 c. shortening
1 c. sugar
1 egg
1/2 c. walnuts
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 soft bananas
Mix shortening, sugar, and egg well. Add flour, soda and salt. Add mashed bananas and nuts. Pour into greased loaf pan. Bake 1 hour at 350 degrees.

BANANA MACADAMIA NUT BREAD
2 c. all-purpose flour
3/4 c. sugar
1/2 c. butter, softened
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. grated orange peel
1 tsp. vanilla
1 c. mashed ripe bananas (2 med.)
1/4 c. orange juice
1 c. flaked coconut
1 (3 1/2 oz.) jar coarsely chopped
macadamia nuts or walnuts (3/4 c.)
Heat oven to 350 degrees. In large mixer bowl combine flour, sugar, butter, eggs, baking soda, salt, orange peel and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Add bananas and orange juice. Continue heating, scraping bowl often, until well mixed, 1 minute. By hand, stir in coconut and nuts (batter will be thick). Spread into 1 greased 9 x 5 inch loaf pan or 3 greased 5 1/2 x 3 inch mini loaf pans. Bake 9 x 5 inch loaf 60 to 65 minutes at 350 degrees or mini loaves for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Serves: 1 large loaf or 3 mini loaves. DMS

ORANGE-BANANA NUT BREAD
2 1/2 c. sifted all-purpose flour
3/4 tsp. salt
1 1/2 c. mixed candied fruits
1/2 c. shortening
3 eggs
1/2 c. orange juice
4 tsp. baking powder
3/4 c. chopped nuts
1/3 c. raisins
3/4 c. sugar
1/2 c. mashed banana
Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits and raisins. Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients. Turn into a greased, wax-paper lined 9x5x3 loaf pan. Bake at 350 degrees for 1 1/4 hours. Cool 20 to 30 minutes before turning out on cake rack. Makes one loaf.

BANANA NUT BUTTERSCOTCH BREAD
3 1/2 c. all-purpose flour
4 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 1/2 c. sugar
2 c. (4 to 6) ripe bananas
2 eggs
1 stick (1/2 c.) butter (opt.)
1/2 c. milk
1 (12 oz.) pkg. butterscotch morsels
3/4 c. chopped nuts
Combine flour, baking powder, soda, cinnamon, nutmeg, and salt. In a large bowl mix sugar, mashed bananas, eggs, and butter (if used). Beat until creamy. Add flour mixture gradually alternating with milk until well blended. Stir in nuts and butterscotch morsels. (If you wish, use only 1/2 cup nuts in the batter and sprinkle the rest on top before baking.) Pour batter into 2 greased 9 x 5 x 3 inch loaf pans or 5 or 6 mini-loaf pans. Bake at 350 degrees for about 40 minutes. Cool 30 minutes in pan before removing. The bread freezes well.

BANANA NUT BREAD
1/4 c. oil
1 c. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
1 box instant banana cream pudding
1 tsp. soda
2 c. flour
3 mashed bananas
1/2 c. chopped nuts (opt.)
Cream oil, sugar and egg together. Add the mashed potatoes and instant pudding, mix well. Add remaining ingredients. Mix well. Pour batter into greased and floured pan and bake for 35 minutes at 350 degrees or until done.

BANANA NUT BREAD
3 c. plain flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped pecans
3 eggs
1 1/2 c. oil
2 c. mashed bananas
1 c. (8 oz.) crushed pineapple
2 tsp. vanilla
Mix flour, sugar, soda, salt, cinnamon and nuts together. Add eggs and oil, beat until creamy. Add bananas, pineapple and vanilla. Stir together thoroughly. Do not beat. Bake in 2 loaf pans at 350 degrees for 1 hour and 5 minutes.

PEACH - BANANA - NUT BREAD
2 eggs
1/2 c. butter
2 c. sugar
1/2 c. pecans
1/2 c. chocolate chips
3 bananas, mashed
2 c. flour
1 tsp. soda
1 c. canned peaches, chopped fine
Mix all ingredients together and bake at 350 degrees (35 minutes for cupcakes; 45 to 50 minutes for loaves).

BANANA NUT BREAD
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 eggs
1 c. bananas, mashed
2 c. Bisquick
1/2 c. pecans, chopped
Beat cream cheese until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add banana; mix well. Stir in Quick Bread Mix and pecans. Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Yield: 1 loaf.

BANANA NUT BREAD
2 c. sifted flour
1 tsp. salt
1 c. sugar
2 eggs
1 tsp. lemon juice
2 tsp. baking powder
1/2 tsp. soda
1/2 c. butter or margarine
1 c. mashed bananas
1 c. chopped nuts
Sift together flour, baking powder, salt, soda, and sugar. Add butter, eggs, bananas and lemon juice. Stir to combine ingredients, then beat 2 minutes at medium speed on mixer. Stir in 3/4 cup nuts. Pour into greased loaf pan 5 1/4 x 9 1/4 inch. Sprinkle rest of nuts on top. Bake at 350 degrees for 1 hour and 15 minutes. Sheila Adams

BLUEBERRY BANANA - NUT BREAD
1 c. sugar
1/2 c. butter
2 eggs
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
3 tbsp. milk
1 c. mashed banana
1/2 tsp. vanilla
3/4 c. blueberries
Blend sugar and butter until creamy; beat in eggs. Add sour dough mixture, 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon baking soda. Combine 3 tablespoons milk, banana and vanilla. Mix well and add to mixture, beat batter well after each addition. Fold in blueberries. Pour batter into a well greased pan. Bake at 350 degrees for 1 hour or until done. Cool 5 minutes before serving. Makes 1 loaf.

BANANA - MINCEMEAT NUT BREAD
2 1/2 c. flour
1 tbsp. baking soda
1 tsp. salt
2 c. sugar
1 c. vegetable oil
4 eggs
1 1/2 c. mashed bananas
1 c. mincemeat (not condensed)
1/2 c. plus 2 tbsp. chopped macadamia
nuts
2 tbsp. powdered sugar
Beat sugar and oil until light. Add eggs, one at a time, beating after each addition. Sift flour, soda and salt and add alternately with bananas. Beat in, a third at a time, into the sugar mixture. Fold in mincemeat and 1/2 cup nuts. Spoon batter into two greased and floured regular sized loaf pans. Bake at 350 degrees about 1 1/4 hours, until an inserted toothpick comes out clean. Combine powdered sugar and remaining nuts and sprinkle over tops of loaves.

SPICY BANANA NUT BREAD
1/2 c. margarine
1 c. firmly packed brown sugar
1 egg
1 tsp. vanilla
1 1/4 c. flour
3/4 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1 1/4 c. ripe banana
2 tbsp. milk
1/4 c. chopped nuts
Put margarine and sugar in large bowl. Mix well, add egg and vanilla. Mix until light and fluffy. Blend flours and remaining dry ingredients. Add alternately with bananas and milk. Spoon into greased loaf pan. Sprinkle top with nuts. Press lightly into batter. Bake at 350 degrees for 55 to 60 minutes. Cool, remove from pan. If allowed to age, flavors blend. Yield: one loaf.

BANANA APRICOT NUT BREAD
2 c. all purpose flour, unsifted
1 tsp. baking powder
1/2 tsp. each baking soda & salt
1 c. sugar
1/2 c. chopped dried apricots
1/2 c. chopped walnuts
3/4 c. mashed bananas
1/2 c. milk
1 egg
1/4 c. melted butter or margarine
Sift together flour, baking powder, soda, salt, sugar, apricots and nuts. Combine bananas, milk, egg and butter; stir into dry ingredients just until blended. Pour batter into a greased 4 1/2" x 8 1/2" loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out on rack and cool thoroughly.

ZULA BERRY'S BANANA NUT BREAD
2 c. sugar
2 eggs
2 c. flour
1 c. shortening
4 tsp. sour milk
1 tsp. soda
3 mashed bananas
1/2 c. chopped nuts
1 tsp. vanilla
--TOPPING:--
4 tbsp. oleo
1 c. coconut
7 tbsp. brown sugar
1/2 c. pecans
Mix together sugar, shortening, eggs and vanilla, add bananas, nuts, flour, soda, and milk. Pour into oblong pan 13 x 6 x 1 1/2 inch greased and floured. Or lined with waxed paper. Bake at 350 degrees for 1 hour or until toothpick tester comes clean.