Banana-Walnut Loaf

Name: Banana-Walnut Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 5x13 inch loaf pan
Ingredients: 532.32 ml flour; 295.73 ml sugar; 2 eggs; 118.29 ml shortening; 354.88 ml mashed bananas; 9.85 ml baking powder; 2.46 ml baking soda; 2.46 ml salt; 4.92 ml cinnamon; 2.46 ml vanilla; 118.29 ml chopped walnuts

Submitted by Gingerbee

"Quick easy cake to make for any occassion. By topping with a cream cheese icing, it changes from a snack to a celebration!"

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photo by Tisme

Ready In:: 55mins
Ingredients:: 11
Yields:: 1 5x13 inch loaf pan

ingredients

532.32 ml flour
295.73 ml sugar
2 eggs
118.29 ml shortening
354.88 ml mashed bananas
9.85 ml baking powder
2.46 ml baking soda
2.46 ml salt
4.92 ml cinnamon
2.46 ml vanilla
118.29 ml chopped walnuts

directions

Mix sugar and shortening until light and fluffy.
Add egg one at a time, mixing to incorporate well.
Add mashed banana.
Mix all dry ingredients together and add to wet ingredients 1/3 at a time.
Add vanilla.
Spoon into well-greased loaf pan 5" x 13".
Bake@ 375 degrees for 45 minutes or until a tester comes out clean.

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Reviews

Gingerbee, such and easy recipe to make. I had a few banana's to use up, and found this recipe... what luck!!! A terrific recipe! I used a few sultana's in my loaf only because I had a few left in the packet, I also used splenda instead of sugar for DH, who is diabetic. I did cover the loaf with foil towards the ending of baking because is was browning too quickly, but loaf turned out very moist and tasted great..... even with the splenda! I didn't top the loaf, it tasted nice enough without it. DH loved it and a bonus for him it has walnuts which he also loves! A keeper here Gingerbee.. Thanks.

Tisme

RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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