Banana Nut Bread(Recipe Of Gladys Peterson)
A moist, flavorful banana nut bread featuring ripe bananas, chopped nuts, and raisins, perfect for breakfast, snacks, or gifting to friends and family.
Ingredients
Instructions
- Cream the sugar and shortening well in a mixing bowl.
- Add eggs, one at a time, beating after each addition.
- Mix in mashed bananas.
- Sift together flour, soda, and salt three times, then gradually add to the banana mixture.
- Stir in chopped nuts and raisins until well combined.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 45 minutes or until a straw inserted in the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of vanilla extract or a sprinkle of cinnamon into the batter. If you don't have shortening, you can substitute with butter or coconut oil. To enhance the nutty flavor, toast the chopped nuts lightly before adding them to the mixture. Ensure your bananas are very ripe for the best sweetness and moisture.
Serving Suggestions
This banana nut bread makes a delightful breakfast or snack on its own. Serve it warm with a pat of butter or cream cheese for an indulgent treat. It pairs beautifully with Aunt Rosie'S Grape Salad for a refreshing contrast. Enjoy slices alongside a cup of coffee or tea, or crumble it over yogurt for a tasty dessert.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw and warm slices in the microwave for about 15-20 seconds or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Bread(Recipe Of Gladys Peterson) contains roughly 527 calories, with 7g protein, 69g carbohydrates, and 27g fat. It is a good source of vitamin C (18% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 1060mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Consider using half whole wheat and half plain flour to maintain a lighter loaf while still adding some whole grain benefits.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use unsweetened applesauce, mashed banana, or flaxseed meal mixed with water. Generally, 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water can replace one egg.
How can I make this recipe gluten-free?
To make banana nut bread gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the flour blend contains a binding agent like xanthan gum for the best results. Additionally, check that all other ingredients, including baking soda, are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).