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Mini Banana Nut Bread Recipe

Photo by: Taste of Home

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“This recipe won several blue ribbons at our county and Nebraska State Fairs,” writes Anna Marie Moore from Aurora, Nebraska. “It’s especially wonderful with black walnuts.” TIP: Since this bread freezes so well, why not double the recipe and keep a loaf on hand for guests or a quick gift?

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8 Servings
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

3 tablespoons shortening
1/3 cup sugar
1 egg
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
3 tablespoons chopped walnuts

Directions

In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts.
Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 303 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 169 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Mini Banana Nut Bread published in Cooking for 2 Spring 2006, p15

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