Posted before I read the last sentence you wrote.
Here are the ones I have, including one from Jimmy and the one from Grand Central is a bakery in Seattle
3 1/2 C. ap flour
3 tsp. baking powder
1 tsp baking soda
2 C. mashed bananas (4 to 6)
2 Tbs. lemon juice
3/4 C. shortening
1 1/2 c. sugar
3/4 C. milk
1/2 C chopped pecans or walnuts
sift together flour, baking powder, salt and baking soda
mash bananas, add lemon juice and mix
cream shortening and sugar at medium speed. Add eggs; beat 4 min.= light and fluffy
add dry ingredients alternately with milk, a little at a time until incorporated.
Fold in bananas and nuts, beat well
Pour into 2 greeased 8 1/2x4 1/2x2 1/2 “ loaf pans
Bake at 350 for 1 hour or until wooden toothpick comes out clean.
Cool 10 minuted, turn out onto wire rack
When cool, wrap in foil or plastic and let stand in cool place overnight before slicing or freeze.
Makes 2 loaves
Retired Italian’s recipe recd. Oct. 2009 from a Amish and mennonite cook book!
4-Cups ripe banana-cut fine
2 Eggs beaten
1-1/2 Cups Sugar
1/2 Cup Oil---I use Wesson
1/2 Cup Nuts, Chopped--(optional)
2 Cups Flour--------(General Purpose)
2 tsp. Baking Soda
1 tsp. Salt
1.-Cream banana, eggs, sugar, oil, and vanilla together until smooth. Stir in nuts.
2.-Sift together, flour, baking soda, and salt.
3.-Add dry ingredients to creamed mixture, blending just until all ingredients are moistened. Do Not Over Mix!
4.-Bake at 350*F for 40~45 minutes in a 9"x 13" Pan.
Adding:I grease and lightly flour the pan.
-----------------------------------From Jimmy's DW's Library-
CHERRY BANANA BREAD Makes 1 (9X5-inch) loaf
1 C.+1 T. AP Flour divided
1/2C. whole wheat flour
1/2 C. brown sugar
1 1/2 tsp. cinnamon
1/2 tso, baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
2 egg whites
1/4 C. vegetable oil
1/2 C. unsweetened applesauce
1 C. mashed banana (roughly 3 medium bananas)
1/2 C. dried cherries
Preheat oven to 350 degrees. Spray a 9X5-inch loaf pan with nonstick vegetable spray. combine ap flour, whole-wheat flour, brown sugar, cinnamon, baking soda, baking powder, and nutmeg in a small bowl; stir to blend.
Whisk together egg, egg whites, and oil in a large mixing bowl. Stir in applesauce and banana. Blend in dry ingredients, stirring just until moistened. Toss dried cherries in remaining 1 T. flour; fold into batter. spoon into prepared pan. Bake 1 hour, or until set and toothpick inserted in center comes out clean. Allow to stand 10 minutes, then remove from pan and allow to cool aon a wire rack.
per serving 171 cal.-27%from fat, 5g. total fat-1g. saturated fat, 16 mmg cholesterol, 29 g. carbohydrates, 3 g. protein, 125 mmg sodium, 2g. dietary fiber.
Banana Nut Bread from The Grand Central Baking Book
“I can’t think of a better way to use up overripe bananas. this nutty quick bread is especially delicious toasted with a schmeer of crewm cheese.
4 Cups ( 1 pound, 4 ounces) all purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 Cups (14 ounces) granulated sugar
2/3 C. (5 fl. oz) vegetable or canola oil
2 1/2 C. ( 1 pound, 4 ounces) banana puree
2 tsp. vanilla extracat
1 C. (8 fluid ounces) buttermilk
1 1/2 C. (6 ounces) walnuts, lightly toasted and coarsely chopped.
Prepare to bake
Preheat oven to 350ºF. Lightly grease and flour two 9X5-inch loaf pans
Combine dry ingredients
Measure flour, baking soda, baking powder, and salt in a bowl ans whisk to combine
Beat the sugar, oil, and bananas
Using a stand mixer with the paddle attachment, beat the sugar, oil and banana puree on medium high speed until mixture is lighter in color, about 3 minutes.
Add the eggs and vanilla
Cradk the eggs into a liquid measruing cup, add the vanilla and whisk together. With the mixer on low speed, pour in the eggs. Continue to mix until the eggs are fully incorporated.
Alternate additions of dry and wet ingredients
Add one third of the dry ingredients and mix briefly on low speed, then add half the buttermilk. Mix well and repeat, using half the remaining dry ingredients and the rest of the buttermilk. Add the remaining dry ingredients and mix just until combined.
Add the nuts
Use a large spatula to scrape the sides of the bowl and fold in 1 cup walnuts. scrape the bowl one more time and divide the batter between the two propared pans. Sprinkle the loaves with the remaining 1/2 C, walnuts.
Bake for 30 minutes, then rotatae the pans and bake for 30 more minutes more. The loaves should be golden brown with cracked tops and a skewer inserted in the center should come out clean.
This is really good. Maybe you can substitute bananas
Zucchini Bread from mdhill
This is the best Zucchini Bread in the world. I saw it on Paula Deen's show
and everyone loves it. If you don't like nuts in your Zucchini Bread, just
leave them out. We do
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg,
baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs,
water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and
fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1
hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf
pans for about 45 minutes