Banana Nut Bread


revised21Don’t throw away those over-ripe bananas!! As the banana ripens the complex carbohydrates change into simple sugars making the banana sweeter and softer. The best bananas for a quick bread (or smoothies, cookies, etc) are those that are ripe, black, and soft. Once you remove the peel they quickly liquefy when mashed. Over-ripe bananas are the key to a flavorful, moist product. Take care when mixing the batter — under-mixing results in a lumpy batter with dry pockets of flour — over-mixing leave you with a tough end product with tunneling. Mix in the dry ingredients until just blended. Quick breads should be evenly browned with a crisp, tender crust. The interior should be moist with a fine texture free of large air cells (tunneling). I have been using this recipe since my teen years and it is still a family favorite. It is one of those recipes that seems to taste even better the next day.



  • 1/2 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1-3/4 cups sifted flour
  • 1 t. baking powder
  • 1/2 t. soda
  • 1/2 t. salt
  • 1 cup mashed bananas
  • 3/4 cup walnut pieces


  1. Preheat oven to 350 F. and grease a 9 x 5 x 3″ loaf pan.
  2. Cream together shortening and sugar. Add eggs and beat well.
  3. Sift together dry ingredients. Add to creamed mixture alternating with the bananas.
  4. Stir in walnuts and pour into greased pan. Bake for 45-50 minutes or until firm and golden brown.
  5. Remove from pan and cool on a rack.



About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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