Karen's Banana Nut Bread
Loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love. It's like just eating the top off a muffin with every slice. Prepare individual slices and spread with softened butter. I prefer the four mini loaf version over one loaf."Seems like I make this about four times a year when I have left over banana's. Only had 2 banana's but they were pretty good sized so it still turned out very nice. Baked 4 mini loaves. I like it this way best. Were done in 45 minutes this time so I adjusted the timing in the recipe. Would love to make it more often but oohh the calories." - KCinAZ
Yield: 12 Servings Ready in 1 hours, 35 minutes
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Verified by stevemur
Karen's Banana Nut Bread Preparation
Preheat oven to 350 degrees. Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9" x 5" x 2.5" or 4 non-stick mini-loaf pans. Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.
Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk. Add shortening, eggs, bananas, and vanilla to the dry ingredients. Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened. Batter may seem to be too thick but it will mix in. Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.
Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan. Top with remaining walnuts. Bake in 350 degree oven for 60-75 minutes for large loaf pan. Bake in 350 degree oven for 45-55 minutes for mini-loaf pans. Start checking at the lowest bake time and continue cooking until fully cooked.
Place in the middle of the oven for even baking. Test with toothpick or wooden skewer until it comes out clean, but do not overcook. If loaf is browned and beginning to split, it may appear to be done, Don't be fooled. Check with "long" toothpick or wooden skewer. If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.
Tip: Best to cook in a full size oven on middle rack for even cooking. I baked in my micro/convection oven and had a hard time getting the center to cook so I don't recommend this type of oven. Must have full circulation to cook the bottom and middle of the loaf and I recommend using your full size oven. Update 2/17/2012: changed from sour cream to butter along with half and half. Did not have sour cream and used butter along with half-and-half this instead. Came out very nicely and will use this adaptation recipe from now on.
Let cool on wire rack before removing from pan. Run a butter knife along the outside edge if necessary to loosen and then tap the side against a hard surface. This should help to slide it from the pan.
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