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Battling Banana Breads

Here are a pair of delicious banana bread recipes; we're positive you'll want to try both.

By Marilyn and Chuck Turk, Niceville, Florida

As appeared in

To each his (and her) own: Think you'll prefer Marilyn’s Hawaiian-style bread with crushed pineapple or Chuck’s more traditional approach?

Ingredients

Marilyn's Banana BreadChuck's Banana Bread
3   cups flour3-4;  ripe bananas, mashed
2   cups sugar1   stick butter, softened
2   teaspoon baking soda2   eggs
1   teaspoon salt1   cup sugar
1   teaspoon cinnamon2   cups flour
2   teaspoons vanilla½   teaspoon baking soda
1   cup pecans, chopped1   cup nuts, chopped
3   eggs¼   teaspoon salt
1 ½   cups vegetable oil 
2   cups mashed bananas 
1   8-ounce can crushed pineapple 

Preparation

1. Preheat oven to 350°F.1. Preheat oven to 350°F.
2. Combine dry ingredients. Stir in nuts.2. Combine bananas, butter and eggs.
3. In separate bowl, combine remaining ingredients.3. In separate bowl, combine dry ingredients.
4. Add to dry. Stir just until moist.4. Add to banana mixture, stirring until moist.
5. Pour into 2 large greased loaf pans.5. Pour into greased aluminum baking pan.
6. Bake for one hour. Done when toothpick inserted comes out clean.6. Bake for 35-40 minutes. Done when toothpick inserted comes out clean.

Makes 2 loaves.

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Nutritional Information:  Calories: 450; Fat, 26 g; Cholesterol, 20 mg; Sodium, 610 mg; Total Carbohydrates, 52 g; Dietary Fiber, 2 g; Sugars, 31 g; Protein, 4 g.

Note: The above info is based on eight servings.

Makes 1 loaf.

Nutritional Information:  Calories: 440; Fat, 19 g; Cholesterol, 45 mg; Sodium, 230 mg; Total Carbohydrates, 64 g; Dietary Fiber, 4 g; Sugars, 33 g; Protein, 7 g.

Note: The above info is based on eight servings.

 

Tip: Mini loaves of these banana breads make great little gifts. Use mini-loaf pans and reduce the baking time.

Don't miss Marilyn's inspiring story about learning to share her time, her kitchen and her life with her new husband.

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