Diario de SherryeB, 13 ene. 22

Wow!!! 50!!! I don't see any walnuts.... 

When I saw the word KONA in the recipe, I thought it might have coffee added to the batter. No, but I am going to make this and stir a tube of instant coffee into it and see what happens. 

When I make this kind of stuff I also typically sub out half of the sugar with SWERVE. SWERVE is Gods gift to bakers. I don’t give up my favorite foods but try to tweak the recipes to be more conducive to maintaining my weight control goals.  

YUM ! I don't do much baking but when I do they are really old recipes from grandmas church cookbook..... circa the 70's. I made some banana bread over a month ago and half of it is still sliced and frozen . 

thanks for sharing Sherryeb  

I hope you're not really using shortening - that stuff has been proven to be toxic. 

Banana bread is such a great way to use up the bananas that are too far gone for eating out of hand. I usually have a stash of dead bananas in my freezer. May not get a chance to use them, though -- my husband has discovered how to make banana nut muffins  

frozen bananas pureeed make awesome nonfat ice cream! 

The wife and I both like Banana Nut Bread. This is my go to recipe. I have found that cutting back on the sugar to 3/4 cup does not effect the taste of the recipe. Just thought I'd share. 3/4 cup coarsely chopped walnuts (3 ounces) 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup sugar 2 large eggs 1/2 cup canola oil 3 medium overripe bananas, mashed (1 1/4 cups) 1 teaspoon pure vanilla extract PREPARATION Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool. In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.  

Yum! Thanks for sharing! 

Can you use butter as substitute for shortening 

So many really good banana bread recipes, one of those universally loved treats— I have a friend who adds peanut butter to hers, I don’t have a recipe though.  

Aarhonda - I do in pie crust and have never had a problem  

I used butter instead of shortening & did add some walnuts. I wanted to use this recipe cause it was the one I always used before. 😊