Carolyn's Banana Nut Bread
Source of Recipe
My original recipe
Recipe Introduction
This is the very best banana nut bread recipe I have ever found. It is so moist and so full of rich banana taste. Try it sliced and toasted with a little butter spread across its surface. So good with a steaming mug of coffee!
I make a lot of this during the Thanksgiving and Christmas holidays to pass out to friends and neighbors when they stop by. If I forget, they ask for it!
List of Ingredients
2 Cups Sugar
1 Cup Crisco Shortening
4 Eggs, well beaten
7 Bananas, mashed
2 1/2 Cups Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract (optional)
2 Cups Pecan Pieces
Recipe
Cream together sugar and shortening in a mixing bowl; set aside.
Sift together dry ingredients into a large bowl; set aside.
Mix together the mashed bananas and beaten eggs in a separate bowl.
Add one-third banana mixture to creamed sugar and shortening in mixing bowl, blending the whole time. Then add one-third flour mixture. Continue alternating the dry ingredients with the liquid ingredients, beating well after each addition, until all have been blended.
Add the vanilla and almond extracts, blending in well. Then add the pecan pieces and stir only until wet and dry mixtures are blended.
Pour into two buttered loaf pans and bake one hour at 350 degrees. You may have to cover the pans with brown paper if tops brown too fast.
YIELD: 2 Large Loaves
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