I am looking for a great, moist banana muffin or bread recipe that does not have nuts. I also want to know if I use a recipe that calls for nuts, do I need to make any adjustments if I leave the nuts out? I have diverticulitis and cannot have them. I was given a lot of bananas today and have them in the freezer waiting to be cooked.
Click on TOH recipes and write in Banana bread in the search area. There are lots and lots. Nuts can be just left out in most recipes.
This has become a family favorite. My review follows:~~Vicki========================================RECIPE REVIEW ~~ Banana Crumb Muffins OR Crumb Cake ~~ YUMMY!- Thank you, Nycangeleyes for the Banana Crumb Muffin recipe.- Thank you, Jmartinelli13 (Jolene) for the suggestion to make it as a 9-inch cake. The only thing I did was add more cinnamon for my cinnamon-loving family.~~VickiBANANA CRUMB MUFFINS by nycangeleyesINGREDIENTS: 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 eggs, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 1/8 cup all-purpose flour 1/8 teaspoon ground cinnamon (*dutchmom4 used 1/2 teaspoon)1 tablespoon butter DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups (I used 12), or line with muffin papers. 2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. TO BAKE AS CAKE:Make as directed, except pour batter into a greased and floured 9 – inch cake pan. (I used cinnamon sugar instead of flour.) Sprinkle with brown sugar mixture.Bake at 350 degrees for 35 minutes, or until toothpick comes out clean.
This is my mom's recipe, and tastes good with or without nuts. I leave the nuts out when my son is home from college.~~Vicki======================================This is my Mom's favorite banana bread. Mom's BANANA NUT BREAD 1-3/4 cups flour 1 teaspoon soda 1/2 teaspoon salt 1 cup chopped nuts (walnuts OR pecans) - optional1/2 cup shortening 3/4 cup sugar 2 eggs 1 cup mashed bananas (about 3 bananas) -- Preheat oven to 350 degrees. Grease a 8 1/2" x 4-1/2" x 2-1/2 loaf pan.-- Stir together: flour soda, salt, and nuts. Set aside. -- Blend shortening and sugar until creamy. Mix in eggs. Add mashed bananas and dry ingredients. Blend well. -- Bake at 350 degrees for 50 to 60 minutes, or until toothpick comes out clean.
Casselpier shared this recipe using orange juice. Mmmmm! Our family enjoyed it.~~Vicki===================================Posted by: casslepier Posted on: 6/3/2003 8:48:31 AM #R1631082 I don't think I've seen one with my mom's "secret ingredient" (orange juice). EVERY time I make this people ask for the recipe. Not that you can go wrong with any kind of banana bread! It is extremely moist and yummy! KimMOM’S BANANA BREAD1 cup sugar2 tbsp. liquid shortening (oil)1 egg1 tsp. vanilla1/2 tsp. salt2 cups flour1 tsp. baking powder1 tsp. baking soda1/2 cup orange juice2 large bananas1/2 cup nuts (optional)Mash bananas with fork. Pour in all other ingredients and mix. Grease and flour pan. Bake at 325 degrees for one hour. Makes 1 standard loaf.
BANANA BANANA NUT BREAD 1 c. sugar8 oz. (2 sticks) butter, softened at room temperature 1 1/2 c. ripe bananas, mashed (about 4 medium)1 c. buttermilk 3 large eggs1 tsp. vanilla extract 1 (3 1/2 oz.) box instant banana pudding mix 1/2 tsp. salt1 1/2 tsp. baking powder1 1/2 tsp. baking soda2 tsp. ground cinnamon3 c. all-purpose flour 1 c. chopped pecansPreheat oven to 300 degrees. Grease two 9”x 5” loaf pans. Cream butter and sugar well. Add bananas, buttermilk, eggs and vanilla; mix well.Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.Slowly add flour, one cup at a time, until well mixed. Add pecans and mix until blended.Pour batter into prepared pans and bake for 65 minutes or until toothpick inserted into the center comes out clean.
BANANA CREAM CHEESE BREAD1 (8 oz.) pkg. cream cheese, softened1 c. granulated sugar1/4 c. butter or margarine, softened1 c. mashed banana (2-3 medium bananas)1 1/2 tsp. vanilla extract2 eggs2 1/4 c. all-purpose flour1 1/2 tsp. baking powder1/2 tsp. baking soda1 c. chopped nutsPreheat oven to 350 degrees. Grease and flour a 9x5" loaf pan.Combine softenend cream cheese, sugar and butter; blend well. Blend in bananas, vanilla and eggs.Combine dry ingredients; add to banana mixture, mixing just until moistened. Fold in nuts. Spread in prepared pan. Bake @ 350 degrees for 60-70 minutes or until bread tests done. Cool 10 minutes in the pan before removing to a wire rack to cool completely.
CHERRY BANANA BREAD1 (10 oz.) jar maraschino cherries1 3/4 c. all-purpose flour2 tsp. baking powder1/2 tsp. salt1/3 c. butter or margarine, softened2/3 c. firmly packed brown sugar2 eggs1 c. mashed ripe banana1/2 c. chopped macadamia nuts or walnuts Drain cherries, reserving 2 Tbsp. juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix with an electric mixer on medium speed for 3-4 minutes or until well mixed. Add flour mixture and mashed bananas alternately to creamed mixture, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9x5x3" loaf pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated 350 degree oven for 1 hour, or until golden brown and a wooden pick inserted near the center comes out clean. Remove from the pan; let cool on a wire rack. To store, wrap bread in plastic wrap. Makes 1 loaf, about 16 slices.
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