Oatmeal Banana Nut Bread

This is the best banana nut bread I have ever made! So full of flavor. I double the recipe and give it as gifts. Everyone seems to appreciate it.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step: 2

In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.

Step: 3

In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.

Step: 4

Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Per Serving: 255 calories; protein 4.1g; carbohydrates 31.8g; fat 13g; cholesterol 31mg; sodium 161.8mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.