Banana Bread Recipe Without Nuts
Banana Bread Recipe No Brown Sugar
I have baked banana bread a couple of times in the past two months. It is has been a family favorite for years because I make it without nuts. This banana bread recipe without nuts is always a hit.
I love baking from scratch. It is inexpensive and I know all of the ingredients that are included in the recipe. I am not concerned about a laundry list of ingredients that I have never heard of.
I like to make Better Homes and Gardens New Cook Book 10th Edition, Banana Bread. It is quick and easy.
Banana Bread Recipe:
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (2 to 3 medium bananas)
- 1/3 cup shortening, margarine, or butter
- 2 tablespoons milk
- 2 eggs
- 1/4 cup chopped nuts (optional)
Banana Bread Directions:
In a large bowl combine 1 cup of flour, sugar, baking powder, baking soda, and salt. Add mashed banana; shortening, margarine or butter; and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts.
Pour batter into a greased 8 x 4 x 2-inch loaf pan. Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings)
The recipe suggests using a wire rack, wrapping and storing the bread overnight. I do not follow these directions. After the bread has baked 55 to 60 minutes. I allow it to cool for about 5 to 10 minutes. I carefully place it on a plate, cutting or serving board, and slice it. I have not had any problems doing it this way. My family likes to eat it while it is piping hot. Sometimes we spread a little butter or margarine on it. This combination just melts in your mouth.
