This is my go to recipe for Banana Nut Bread. I sometimes bake using my Pampered Chef 4-mini loaf pan, especially for gift giving. This is a quick bread since there is no yeast that needs extra time for rising. Enjoy!
Makes 1 large loaf or 4 mini loaves.
2 cups whole wheat pastry flour (use soft white wheat 1-1/3 cups grain)
1 tsp. baking powder
1/2 tsp. Celtic sea salt (optional)
1/2 tsp. baking soda
1/2 cup virgin cold-pressed coconut oil (or melted butter)
1/2 cup honey
1 cup mashed (very ripe) bananas
1 cup chopped walnuts (or nut of your choice)
In a bowl, mix flour, backing powder, salt, and baking soda together.
Combine the oil (or butter) with the honey and then add the eggs and bananas.
Blend wet mixture into flour mixture.
Fold in nuts.
Pour into large 9-inch greased loaf pan and bake for 1 hour at 350º. If making 4 mini loaves adjust cooking time down. (Capacity for mini loaves is 1-1/2 cups each.)
When done, cool on a wire rack.
[Recipe from Bread Winners Cookbook – Submitted by: Suzanne Corbett
This recipe won Third Place Ribbon at the Missouri State Fair and it’s another one of the “quick breads” that evolved at about the turn-of-the-century, when yeast was so difficult to make. Women used seasonal fruits and nuts with which to make their favorite breads. In the winter months, the baker might make 20 or 30 loaves at a time and then keep them outdoors when the temperature dropped below 32ºF.—the primitive home freezer.]