Prize Winning Banana Nut Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I have won ribbons with this recipe which I received from my grandmother. The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has. This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise. Cool COMPLETELY on a rack before wrapping and refrigerating. Or it will be icky and sticky in the middle. Enjoy! Ingredients:
1 1/2 cups sugar |
3 medium ripe bananas |
1 teaspoon vanilla |
2 cups flour |
2 eggs, separated |
1 cup chopped pecans or 1 cup walnuts |
1 1/2 teaspoons baking soda |
1/2 cup butter, only real butter |
1/4 cup milk |
Directions:
1. Preheat oven to 300 degrees.
2. Whip egg whites to stiff peaks and set aside.
3. In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
4. Slowly add flour until well mixed.
5. Add bananas and mix well.
6. Stir in nuts.
7. Hand fold in whipped egg whites.
8. Fill 2 oiled Med. size loaf pans only half full.
9. Or 1 bunt pan with a tube.
10. Bake at 300* for 1 hour, or until toothpick comes out clean.
11. After 10 minutes turn onto a rack to cool.
12. ***Cool completely on wire rack before wrapping***.
13. Refrigerate after cooled.
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