Double Banana Nut Bread
I usually enjoy one with a tall glass of cold milk.
Recipe Summary Double Banana Nut Bread
A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.Ingredients | Double Chocolate Banana Muffins Whole 301 ⅓ cups vegetable oil2 cups white sugar4 eggs, whisked5 cups mashed bananas1 tablespoon lemon juice4 cups all-purpose flour2 tablespoons baking powder1 teaspoon salt2 cups chopped walnutsDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.Be sure not to over-beat the batter. Toothpick inserted in center of bread should come out somewhat moist. If toothpick comes out clean, you have overcooked the bread. I usually freeze the second loaf, then vacuum pack and put back in the freezer for later. Done this way, the bread is good for up to 6 months.Info | Double Chocolate Banana Muffins Whole 30prep: 20 mins cook: 1 hr 15 mins total: 1 hr 35 mins Servings: 24 Yield: 2 loaves
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