Granny P'S Banana Nut Bread
A moist, flavorful banana nut bread featuring ripe bananas, chopped pecans, and a hint of vanilla, perfect for breakfast, snack, or dessert enjoyment.
Ingredients
Instructions
- Cream shortening and sugar well.
- Add eggs, one at a time, mixing after each addition.
- Add mashed bananas and mix well.
- Sift flour, soda, and salt together.
- Add to creamed mixture along with oatmeal. Stir in nuts and vanilla.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with butter. If you don't have pecans, walnuts or even chocolate chips can be great alternatives. Ensure your bananas are very ripe for the best sweetness. Also, consider adding a pinch of cinnamon for extra warmth. This banana nut bread is perfect for breakfast or as a snack.
Serving Suggestions
Serve warm slices of banana nut bread with a pat of butter or a drizzle of honey for a delicious treat. It pairs beautifully with coffee or tea for breakfast or an afternoon snack. You can also enjoy it with a scoop of ice cream for a decadent dessert or alongside Vicki'S Broccoli Bake for a balanced meal.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or in the toaster for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny P'S Banana Nut Bread contains roughly 537 calories, with 7g protein, 71g carbohydrates, and 18g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 543mg per serving (24% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of mashed bananas or a bit more shortening.
How can I tell when the banana bread is done baking?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. If it comes out wet with batter, bake for an additional 5-10 minutes and check again.
Can I add other fruits or nuts to the recipe?
Absolutely! You can add dried fruits like raisins or cranberries, or even mix in some chocolate chips. Just be mindful of the overall moisture content to ensure the bread bakes evenly.
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).