dd mashed banana and nuts.<
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
and then walnuts - make sure to press firmly with a flat
owl, mash bananas and add to the main mixing bowl.
Mash bananas with fork; add beaten eggs.
Beat well.
Add sugar, shortening and milk.
Sift flour, soda and salt.
Add to banana mixture.
Fold in nut meats.
Bake in well-greased bread tin in 350\u00b0 oven for 1 hour and 15 minutes; cool.
For easier cutting, this bread is better made the day before it is to be used.
Good sliced thin and spread with cream cheese.
Instead of the usual steps of preparation, just dump all the ingredients in a bowl at one time.
Mix them well.
The result is delicious when mixed.
Turn into greased 9 1/2 x 4 1/2-inch bread loaf pan or into two 3 1/2 x 7 1/2-inch nut bread pans.
Bake at 350\u00b0 for 55 to 65 minutes or until bread tests done when skewer is inserted into the center.
Allow to cool 5 minutes in pan.
Turn out onto wire rack.
Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.
Sift flour, baking powder, soda and salt together.
Work shortening, sugar (in a separate bowl) and cream.
Add eggs and beat well.
Add flour mixture alternately with banana and nuts. Pour into greased loaf pan (9 x 5-inch).
Bake 1 hour at 350\u00b0. Double recipe to make 3.
starter now ready to make bread.
Give away 2
Combine all ingredients.
Bake at 350\u00b0 to 375\u00b0 for 1 hour. Seems better if frozen awhile.
M-mmm good!
Top with Banana Nut Bread Spread.
br>Chill streusel.
Beat banana and next 3 ingredients in
In a big bowl combine flour, baking powder, sugar and cinnamon.
In a second bowl puree the banana and mix with the applesauce and egg.
Add wet ingredients to the dry and stir until just combined.
Fold in the nuts.
Fill dough into a prepared mini loaf pan and bake in the preheated oven at 180\u00b0C/350\u00b0F for 30-45 minutes or until skewer inserted in the centre comes out clean. You might need to cover the bread in order to prevent overbrowning. Check for this after 25 minutes.
Preheat oven to 325\u00b0.
Grease and flour a 9 x 5 x 3-inch loaf pan.
Cream butter and sugar thoroughly.
Blend in bananas, eggs and vanilla.
Sift flour, baking soda and salt together; add to banana mixture alternately with buttermilk, mixing thoroughly after each addition.
Stir in walnuts.
Pour batter in prepared pan.
Bake for 1 hour and 15 minutes or until bread tests done. Bread stays moist because of buttermilk.
Sift flour with soda and salt.
Cream butter and gradually add sugar.
Add eggs and bananas and blend thoroughly.
Combine milk and lemon juice.
Add dry ingredients to banana mixture and milk. Blend well.
Stir in nuts.
Grease 9 x 5 x 3-inch pan.
Pour in batter.
Bake at 350\u00b0 for 60 to 70 minutes, until bread springs back when lightly touched in center.
Remove from pan.
Cool on wire rack.
In a large mixing bowl add eggs, beat well with a large spoon; add honey and butter, blend thoroughly; add remaining ingredients in order given, mixing well after each addition.
Pour into a buttered loaf pan.
Bake at 350\u00b0 for 1 1/4 hours or until a toothpick comes out clean.
If bread needs to be baked longer, cover with a piece of foil so top does not get too brown.
Turn out onto a rack to cool.
Bread can be wrapped well and frozen for future use. Yields one loaf.
In large microwavable bowl, measure cereals and walnuts; set aside.
In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.
Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.
Grease bottom only of loaf pan.
Combine ingredients in order listed; blend well.
Pour mixture into prepared pan.
Bake at 325\u00b0 for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Let cool in pan 10 minutes; turn out onto wire rack and cool completely.
Mix flour, sugar, baking powder, baking soda and salt.
Beat eggs; stir in bananas, oil and water.
Add to flour mixture; stir until moistened.
Stir in cereal.
Pour into greased loaf pan. Bake 55 to 65 minutes at 350\u00b0.
In large bowl, mix together sugar, oil and eggs.
Add banana. Beat with electric mixer until blended.
In small bowl, combine flour, baking powder, baking soda and salt.
Add to banana mixture.
Beat well.
Stir in nuts.
Put in loaf pan.
Bake at 325\u00b0 for 1 hour.
Cream butter; add sugar and mix until light and fluffy.
Add beaten eggs and blend well.
Sift flour, baking powder, salt and soda together.
Add milk to banana. Add alternately with dry ingredients to creamed mixture.
Fold in chopped pecans; pour into two greased loaf pans.
Bake at 350 degrees 40 to 50 minutes.
Combine first four ingredients, then combine the next 3 ingredients and add to banana mixture, stirring until well blended.
Add last 3 ingredients and spoon batter into greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pan.
Bake at 325\u00b0 for 1 hour 10 minutes or until wooden pick inserted in center comes out clean.
Cover with aluminum foil last 15 minutes if needed to keep from getting too brown.
Yield one loaf.