Prize Winning Banana Nut Bread
Per serving
I have won ribbons with this recipe which I received from my grandmother. The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has. This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise. Cool COMPLETELY on a rack before wrapping and refrigerating. Or it will be icky and sticky in the middle. Enjoy!
Ingredients
20 serv.Step-by-step instructions
- 1
Preheat oven to 300 degrees.
- 2
Whip egg whites to stiff peaks and set aside.
- 3
In mixer, cream butter and sugar; add egg yolks, soda, milk, and vanilla.
- 4
Slowly add flour until well mixed.
- 5
Add bananas and mix well.
- 6
Stir in nuts.
- 7
Hand fold in whipped egg whites.
- 8
Fill 2 oiled Med. size loaf pans only half full.
- 9
Or 1 bunt pan with a tube.
- 10
Bake at 300* for 1 hour, or until toothpick comes out clean.
- 11
After 10 minutes turn onto a rack to cool.
- 12
***Cool completely on wire rack before wrapping***.
- 13
Refrigerate after cooled.
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