Ruthie'S Banana Nut Bread
Moist and flavorful banana nut bread with crunchy nut meats, perfect for breakfast or snacking, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Cream shortening, soda, and eggs, then add bananas.
- Add flour and nut meats.
- Bake at 350°F for 1 hour in a preheated oven.
Tips & Substitutions
For extra moisture, consider adding a tablespoon of yogurt or sour cream to the batter. If you're out of shortening, you can substitute with an equal amount of butter or vegetable oil. Using ripe, brown bananas will enhance the flavor significantly. You can also experiment by adding chocolate chips or walnuts for added texture. If you enjoy breakfast treats, pair this with Mrs. Siniard'S Squash Pancakes for a delightful morning spread.
Serving Suggestions
Slice the banana nut bread thickly and serve it warm with a pat of butter or a drizzle of honey for added richness. It pairs wonderfully with a cup of coffee or tea for a cozy afternoon snack. For a more indulgent treat, try serving it with a dollop of whipped cream or alongside Chocolate Decadence(Topped With Raspberry Sauce).
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 freeze for up to three months. When you're ready to enjoy it again, let it thaw at room temperature or warm it gently in the oven at 300°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Ruthie'S Banana Nut Bread contains roughly 1050 calories, with 17g protein, 168g carbohydrates, and 37g fat. It is an excellent source of protein (34% of the Daily Value), iron (33% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 736mg per serving (32% 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 in this recipe. However, it may result in a denser texture. To keep it light, consider using half whole wheat and half all-purpose flour. This adds nutritional value while maintaining some fluffiness.
What can I do if I don't have enough bananas?
If you don't have enough bananas, you can substitute one banana with 1/2 cup of applesauce or mashed pumpkin. This will help retain moisture and sweetness. However, keep in mind that this may slightly alter the flavor and texture of the bread.
How can I tell when the banana nut bread is done baking?
To check if your banana nut bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, it's ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again. The bread should also spring back when lightly pressed.
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).