ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Betty Crocker Banana Nut Bread

Misc.
Last spring I made several loaves of Banana Nut Bread accoding to a recipe that I found in my roommate's Betty Crocker cookbook. I have since moved and am no longer in touch with her, but am craving that banana nut bread! The recipe was similar to ones I have seen here, however there were instructions for an optional brown sugar and nut topping, made much like a pineapple upsidedown cake, which was my favorite part. If anyone knows of this recipe I would really appreciate hearing about it! Thank You and Happy Holidays!
MsgID: 0217711
Shared by: Sarah, DC
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Betty Crocker Banana Nut Bread
  Sarah, DC
2 Recipe: Banana Nut Bread with Streusel Topping
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Tzatziki
  • TZATZIKI "Tangy and refreshing, this dip is called tzatziki in Greek. Here, it’s served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And...
  • Sauteed Red Bell Peppers and Baby Corn
  • SAUTEED RED BELL PEPPERS AND BABY CORN 2 tablespoon vegetable oil 1/2 cup chopped onion 2 large red bell peppers, deveined, seeded and cut into 1/4-inch strips 1 can baby corn on the cob, drained Salt and black pepper...
  • First Communion Brunch Menu for Karen
  • Dear Karen, Here is the menu and recipes for the Mother's Day Brunch I had at my house a few weeks ago. All of the recipes listed have been tried and they are winners! The quiche is one of the most delicious ones I ha...
  • Crisco Pie Crust (1930')
  • CRISCO PIE CRUST - 1934 RECIPE 2 cups flour 1 teaspoon salt 2/3 cup Crisco shortening 6 to 8 tablespoons cold water Sift flour and salt. Then cut in Crisco. Cut in Crisco coarsely if you like a flaky crust - cut in C...
  • Ovens of Brittany Croissants and Morning Buns
  • OVENS OF BRITTANY’S CROISSANTS 4 1/4 cups warm water 1 1/3 tablespoons dry active yeast 2 1/2 tablespoons sugar 1/2 cup dry milk solids 1 1/3 tablespoons salt 9 1/3 cups unbleached white flour plus 1/2 cup, divided us...
ADVERTISEMENT
  • Sips, Dips, and Appetizers
  • December 12, 2007 Recipe Swap SIPS, DIPS, AND APPETIZERS All Recipes Posted This Week - Mix-and-Match Menu...
  • Caesar Tortellini Salad with Chickpeas
  • CAESAR TORTELLINI SALAD WITH CHICKPEAS 1 (9 oz.) package tortellini 1 (15 oz.) can chickpeas, drained 1 cup julienned carrots 1 cup finely sliced celery 1 cup finely sliced red bell pepper 1/4 cup pine nuts 1/3 cup ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Betty Crocker Banana Nut Bread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!