Recipe Share

Recipe Share– Banana NUT Bread
I love this recipe. Totally Yummo!!!! Enjoy

3 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 cups of sugar
1 teaspoon of salt
1 1/2 cups of chopped pecans (yes ladies the recipe calls for NUTS)
3 eggs, beaten
2 cups of mashed ripe bananas (the ripuh the bettuh)
2 teaspoons of pure vanilla extract
1 1/2 cups of veggie oil (doesn’t that sound healthy, veggie oil?)
1 (8oz) can of crush pineapples

Combine dry ingredients, stir in NUTS. Combine remaining ingredients- stir until moist.
Grease and flour 2 loaf pans – fill 2/3 full with mixture.
Bake at 350 degrees for 1 hour
Cool 10 minutes and remove from pans

Then the best part — YOU EAT!!! Bon Appetit


  1. Kathy – Just made the banana bread and it is SO GOOD!!! OMG. This is not going to be good for my diet. I think I’ll need to take the 2nd one to work. The first is going to my neighbor. I’ll definitely be making these for Christmas gifts!

    Thanks again,

  2. The recipe that I am sharing are wheat, sugar, egg, and dairy free. They are soooooooo delicious and can totally compete/compare with the ‘norm’ counterparts.

    Healthy Hostess Cupcake (from BABYCAKES cookbook)

    1 cup brown rice flour
    1 cup garbanzo-fava bean flour
    1 cup unsweetened cocoa powder
    1/2 cup potato starch
    1/4 cup arrowroot
    1 tablespoon baking powder
    3/4 teaspoon baking soda
    3/4 teaspoon xanthan gum
    2 teaspoons salt
    1 cup coconut oil (bulk nutiva)
    1 1/2 cups agave nectar (bulk 21 missions)
    1 cup homemade applesauce or store-bought unsweetened applesauce
    1 tablespoon vanilla extract
    1 cup hot water vanilla frosting (recipe to follow)

    Preheat the oven to 325F. Line 2 standard 12-cup muffin tines with paper liners.
    In a medium bowl, whisk together the flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir until you have a thick batter. POur in the hot water and continue mixing until the batter is smooth.

    Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.
    Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Cut each cupcake horizontally in the center . Using frosting knife, spread 1 tablespoon vanilla frosting on the bottom layer and set the top of the cupcake back on it. Frost the top of the cupcake with another tablespoon of the vanilla frosting. (For an extra pretty cupcake, fill a pastry bag with chocolate frosting and pipe chocolate curly cues onto each cupcake.) Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

    (for filling: I prefer to cut small circle in top of cupcake—scooping cake out with teaspoon or melon baller. Fill with vanilla frosting—replace ‘plug’ of cake and frost with vanilla frosting)

    Vanilla Frosting/ Vanilla sauce

    1 1/2 cups unsweetened soy milk (may use rice)
    3/4 cup dry soy milk powder (may use rice)
    1 Tablespoon coconut flour
    1/4 cup agave nectar
    1 tablespoon vanilla extract
    1 1/2 cups coconut oil
    2 tablespoons fresh lemon juice

    In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vnailla. Blend the ingredients for 2 minutes With the machine running, slowly add the oil and lemon juice, alternation between the two until both are fully incorporated. Pour the misture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce,j store the mixture at room temperature for up to 1 week.)

    For Chocolate frosting: take a portion of the vanilla frosting—add cocoa to your liking.

    (will melt at room temperature)

    Happy eating and enjoy!!! Your family will LOVE them!!

  3. Yummy recipe… Love it!
    Hope Ace is all better now!


  4. I have a good one too,
    1/4 oil, 1 1/2 cup flour, 1 cup Splenda, 1 tsp baking soda, 1/2 tsp salt, 2 slightly beaten eags, 3 smashed bananas. Add all dry ingrt and then wet, at this point we put rasins, you could add 1/2 cup of chips, nuts you put some zest or any other spices you like. pre heat oven 350, I use 3 small bread tins so I can freeze them so it takes about 40 mins, the big pans take like 80mins you just have to keep checking, you can loss cover with foil if it browns to fast. Thank Stephanie

  5. Anonymous says:

    Ohhhhhhhhhh This sounds so great. I love banana bread. Yummmmmmmmm. Thanks for the recipe.


  6. Can’t wait to try this. I have bananas brewing as I type!

    Hail to the Queen!

    I’m a Pita Babe!

  7. Thanks for the recipe. It’s funny that all 3 of us; you, wende, and me all made banana bread this week! Hilarious!

    I’ve never try one with pineapple before. I’m gonna give this a try. Thanks queen!

  8. Love banana bread! Thanks for sharing this recipe. Yummo!! You are the Queen of many talents!

  9. Ms. Kathy!

    Love this recipe; I’ve got to try this one. Chopped pecans, huh? Can I switch to a different type of NUTS? I don’t have pecans, LOL! I just have what’s at home!

  10. Sounds De-lish! I love banana bread. Mmmm!
    Sadly, hubby ate our last two bananas before they were ripe enough for bread. I’ll have to hit the grocery store for some more and give it a try next week.

  11. Sounds yummy! I guess that banana nut bread would call for NUTS in the recipe! lol Love “the ripuh the bettuh”! hee hee

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