Month: June 2014


Jun
2014

Marinated Tomato Salad

categories: Salads
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You’ll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens, with pine nuts and Parmesan cheese!You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!
Do you like tomatoes?  We sure do, so I want to share this delightful recipe for a Marinated Tomato Salad. Yes…you heard me right. The tomatoes are MARINATED before serving, and they are wonderful!

If you’re looking for a simple way to spruce up an otherwise dull salad, may I suggest trying this recipe? I really think you will enjoy the marinated tomatoes! Let me show you how easy it is to prepare this simple, but tasty salad.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Got The Recipe For Marinated Tomato Salad

My husband and I were first served this marinated tomato salad when we were guests at a lovely Italian dinner, hosted by our mutual friend Gregg. The cherry tomatoes are marinated in a wonderful blend of balsamic vinegar and honey, along with other ingredients, which give the tomatoes a fantastic flavor. The marinade is also used as the dressing over chilled, fresh greens. It was so delicious, and the rest is history.

Marinated tomato salad is not only delicious, but is really easy to prepare! It LOOKS like a “normal” green salad, but the marinated tomatoes really make this salad taste very different from “normal” salads. I asked our friend Gregg for the recipe he used, and he was kind enough to send it to me. I’ve only made a couple very slight changes to his original recipe.

What Kind Of Tomatoes?

You can use a basket of red cherry tomatoes or a colorful mix of cherry tomatoes. I’ve used both, with great results. It all comes down to what you prefer on your mixed green salads.

Cherry tomatoes are sliced in half before marinating.Preparing The Marinade

 

Marinade for tomatoes includes balsamic vinegar and honey
The marinade is so easy to prepare, and doubles as a wonderful dressing to the chilled salad when serving!

Sliced cherry tomatoes marinade for several hours.
Let those beautiful tomatoes sit in the marinade in the refrigerator for several hours to soak up all the flavor! The longer time they marinade, the better for taste!

Marinated tomato salad is served on chilled greens, topped with pine nuts and Parmesan cheese!
I hope you will give this refreshing and delicious marinated tomato salad a try. Pretty sure you will love it! Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious salads you might enjoy checking out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signatureRecipe adapted from: Gregory Beagle

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Marinated Tomato Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!
Category: Salad
Cuisine: American
Keyword: marinated tomato salad
Servings: 3 side salads
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 basket cherry tomatoes , halved
For the Marinade:
  • 4 Tablespoons balsamic vinegar
  • 4 Tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 1 pinch dried oregano
  • 1 pinch dried basil
For The Salad:
  • 3 cups Chilled , fresh mixed salad greens
  • 2 Tablespoons Parmesan cheese , grated (enough to sprinkle on top of salad)
  • 1/4 cup pine nuts (or sunflower seeds)
US Customary - Metric
Instructions
  1. Cut the cherry tomatoes in half, horizontally.
  2. In a covered medium sized container, whisk together the balsamic vinegar, honey, salt, pepper, garlic powder, oregano and basil.
  3. Add the halved tomatoes to the marinade mixture. Stir gently to combine. Cover and place container in refrigerator for at least 4 hours, stirring occasionally to completely coat the tomatoes with the marinade.
  4. When ready to serve, arrange fresh, chilled salad greens on serving plate. Spoon the tomatoes over the top of the greens. Spoon some of the marinade over each salad. Top with pine nuts (or sunflower seeds), followed by fresh grated Parmesan cheese
Nutrition Facts
Marinated Tomato Salad
Amount Per Serving (1 side salad (1/3 of total))
Calories 201 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 264mg11%
Potassium 174mg5%
Carbohydrates 30g10%
Sugar 26g29%
Protein 3g6%
Vitamin A 480IU10%
Vitamin C 9.3mg11%
Calcium 58mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!

 

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Jun
2014

Carrot Zucchini Bread

categories: Breads, Breakfast, From Our Veggie Garden
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Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

What do you get if carrot cake gets married to zucchini bread? This! Carrot Zucchini Bread. I found this recipe online and decided to try it and use up some of the frozen, grated zucchini hanging out in my freezer, leftover from our garden surplus. It was a great find.

I made this bread yesterday…the flavor combo of the zucchini, carrots, brown sugar and cinnamon is a winning one, for sure! Then to top it all off (quite literally!), the cream cheese pecan frosting is fantastic!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Carrot Zucchini Bread Is Incredibly EASY To Make!

The batter for the carrot zucchini bread is easy to mix together. REALLY easy! 

Batter is mixed and ready, in bowl.

Divide the batter and add to floured loaf pans, then into the oven it goes to bake!

Carrot zucchini bread batter in loaf pan, ready to bake!

Here is the carrot zucchini bread, fresh from the oven, and cooling on a wire rack before frosting.

Carrot zucchini bread, baked and cooling on a wire rack.

Easy To Make Cream Cheese Frosting For Carrot Zucchini Bread

The cream cheese and pecan frosting is super easy to make, and goes PERFECTLY with this delicious bread. Wait until the loaves are completely cooled to room temperature before frosting.

Cream cheese and pecan frosting, for carrot zucchini bread.

Here is a finished, frosted loaf of carrot zucchini bread. I garnished it with a few tiny strips of dehydrated carrots, just for fun!

This loaf of carrot zucchini bread is frosted and ready to serve!

Ready To Slice And Enjoy

The bread is moist, and filled with FLAVOR!  LOOK – I cut a slice just for YOU!

A slice of carrot zucchini bread on a plate, with loaf in background.

The bread was easy to prepare, and very tasty! I had a slice this morning with my coffee. Delicious! I really think you and your family will LOVE this loaf of bread!

Once slice of carrot zucchini bread, on a plate.
The recipe, as written makes 2 loaves of carrot zucchini bread, and is easily cut in half in case you only want to make one loaf, so it’s a win-win!  You can also make two loaves, eat one, and share another with a friend, neighbor, or family member! Hope you will give this yummy bread a try…and hope you enjoy it as much as we did! Have a great day, and come back soon.

You can find ALL of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for banana bread, apple cinnamon, pumpkin, or cinnamon raisin bread.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://www.howtoinstructions.us/carrot-zucchini-bread/#.U5MvNCi4mSq

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Carrot Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!
Category: Bread/Breakfast
Cuisine: American
Keyword: carrot zucchini bread
Servings: 16 slices
Calories Per Serving: 407 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bread:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable (or canola) oil
  • 6 Tablespoons unsweetened applesauce
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups finely shredded , peeled carrots (about 3 medium carrots)
  • 1 1/2 cups finely grated , shredded zucchini (and drained well, if using frozen)
For frosting:
  • 6 Tablespoons butter , softened
  • 5 oz. cream cheese , softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (or walnuts, if desired)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
  2. In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
  3. In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
  4. Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
  5. Stir the shredded carrots and zucchini into this mixture.
  6. Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
  7. Divide the bread batter into the two loaf pans.
  8. Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
  9. Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
  10. Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
  11. While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
  12. Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).
Recipe Notes

Recipe is easily halved. (just use 2 eggs instead of 1 1/2).

Nutrition Facts
Carrot Zucchini Bread
Amount Per Serving (1 slice)
Calories 407 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 251mg11%
Potassium 187mg5%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 2325IU47%
Vitamin C 2.8mg3%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

 

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Jun
2014

Strawberry Smoothie

categories: Beverages, Breakfast
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It’s EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you’ll enjoy this drink!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
It’s that time of year- yes, it’s strawberry season! Who wants a strawberry smoothie? I do, I do! Doesn’t that sound delicious? Well it does to me!

It gets pretty exciting here when the amazingly wonderful Hood Strawberries come into season in the great Pacific Northwest! People head out to the local U-Pick farms to grab big bucketfuls of these local delicious and sweet Oregon strawberries!

I love to go pick extra strawberries at a nearby U-Pick farm, to supplement what the small strawberry beds in my backyard garden produce each year. There’s just something about a creamy, cold morning smoothie, bursting with great strawberry flavor, that really gets me excited! Here’s a picture I took last year while out on a morning strawberry picking “mission”.

Picking fresh strawberries is a fun part of making a strawberry smoothie!
Whether you go pick them yourself, or you grow them in your own yard, OR you buy them from your local grocer or at a Farmer’s Market, a tasty strawberry smoothie is a GOOD thing!

Why Not Make A Delicious Strawberry Smoothie for Breakfast?

I love to have a strawberry smoothie for breakfast, especially as the weather warms up! They are also a great afternoon cold, healthy, and filling drink! In most of my smoothies, I use plain Greek yogurt, because I like the extra protein I receive from adding it to the drink.

It also helps to grow our strawberries in our little raised bed garden!  That way, I always have them fresh picked or flash-frozen to make a quick strawberry smoothie, year round!

Fresh strawberries growing in our backyard garden can be used to make a strawberry smoothie!A bucket of fresh strawberries can be used to make more than one strawberry smoothie!
So, no matter how you get your fresh berries for your smoothies, I hope you will give this simple, delicious strawberry smoothie a try. Have a great day. Cheers, and bottoms up!

Looking For More SMOOTHIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few smoothie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Strawberry Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
Category: Beverage, Breakfast
Cuisine: American
Keyword: strawberry smoothie
Servings: 2 large servings (or 4 small)
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 large strawberries , sliced
  • 1/2 large banana , sliced
  • 3/4 cup plain Greek yogurt
  • 1/4 cup vanilla almond milk (can use regular milk if desired)
  • 2 Tablespoons honey
  • 2 handfuls of crushed ice
US Customary - Metric
Instructions
  1. Place all ingredients into a blender and blend for a couple of minutes until ice and all ingredients have been fully incorporated, and the mixture is smooth. If you want the smoothie to be even thicker, add additional crushed ice.
  2. Pour into 2 large glasses and serve!
  3. Enjoy!
Recipe Notes

Recipe Source: my head trying to think of new ways to use my strawberries!

Nutrition Facts
Strawberry Smoothie
Amount Per Serving (1 serving)
Calories 157
% Daily Value*
Cholesterol 3mg1%
Sodium 69mg3%
Potassium 303mg9%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 26g29%
Protein 8g16%
Vitamin C 37.9mg46%
Calcium 130mg13%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!

 

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Jun
2014

Just a Little Seed – Garden Musings

categories: From Our Veggie Garden
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I’m always amazed how much great food you can grow from a relatively small amount of inexpensive seeds.

Garden Pickings August 2013The photo shown above is one morning’s pickings from last August. I absolutely am aware that my little backyard urban raised bed garden is pitifully small, when compared to most people’s gardens. But that’s just it…I try not to compare. This is my little piece of heaven on earth in my own urban backyard. I am so grateful and amazed by what can be produced in such a small area. What we can grow in containers and in small raised beds is MORE THAN ENOUGH, and I am delighted to be able to provide healthy, nourishing homegrown food for my family AND share some of the excess with our friends and neighbors.

This year (2014), I planted my veggie seeds in late April and early May (Pacific Northwest has a shorter growing season), and I am loving watching those little seeds buried in the soil come alive! This year’s garden has: kale, rainbow chard, romaine lettuce, spinach, red leaf lettuce, arugula, oak leaf lettuce, flat leaf parsley, basil, regular parsley, pickling cucumbers, cilantro, red onions, walla walla onions, garlic, leeks, chives, dill, parisian carrots, pole beans, bush beans, dover half carrots, rainbow carrots, peas, sugar snap peas, san marzano tomatoes, roma tomatoes, yellow pear tomatoes, striped heirloom tomatoes, sweet million cherry tomatoes, oregon stupice tomatoes, jalapenos, red peppers, tomatillos, broccoli, peppermint, lemon balm, zucchini, yellow squash, pattypan squash, thyme, sage, oregano, along with perennial rhubarb, strawberries and 2 blueberry bushes. I’m sure I will stay very busy this summer!

Veggie Garden 2014-4Veggie Garden 2014-3

 

 

 

 

It’s exciting to see how our little garden is progressing! (I call it JB’s Garden of Eatin’). We’ve already been enjoying the early bloomers like lettuce, chard and spinach (had a huge spinach salad last night from our garden!), and in another month or so, it will be all I can do to keep up with it all! I CAN’T WAIT!Veggie Garden 2014-7 Veggie Garden 2014-8Here’s a few pics of the garden beds, right after the seeds germinated, and after about a month to a month and a half after being planted.Veggie Garden May 2014There’s been a LOT of growth, and for that I am grateful! Lots of sunshine helps, also!Veggie Garden 2014-5Veggie Garden 2014-6 The amount of food produced will far outweigh my investment (for seed packets and tomato plants) over and over!!!! I will try and post updates as the summer goes by, but for now…I’m off to my backyard produce department to water the “goods”. Hope you will get outside  and grow some food, also!

 

 


Jun
2014

Mom’s Banana Nut Bread

categories: Breads, Breakfast
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Make Mom’s banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!
Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!
It seems like everyone has a recipe for banana bread. So do I… and it’s a recipe for my Mom’s Banana Nut Bread. I’ve made it for years using this recipe for over 35 years and it never disappoints! 

The 3×5 index card it is written on wins the award for most splatters! This recipe has been made too many times over the years to even count.

Whether it’s making one large loaf of banana nut bread, or splitting the batter up to make 3 small loaves, this is a very good, reliable recipe for classic banana nut bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s Fun To Make Mini-Loaves Of Banana Nut Bread For Holiday Gifts

Sometimes at Christmas I make 9 small loaves at a time, for gifts to our neighbors. It then feels rather like a banana bread factory in my kitchen (but it sure smells good the day I make the loaves).

Mini-loaves of Mom's banana nut bread, ready to give as gifts!

For me, it’s always been about the over ripe bananas cluttering up the kitchen counter. That, alone is enough motivation to whip up a loaf or loaves of banana nut bread!

After all, over-ripe bananas are the “perfect” candidate for morphing into a tasty loaf of bread, right? Anyways, this is a very simple, straightforward recipe. It’s easy to make, and delicious to eat!

Remember to reduce the baking time if you will be making the smaller loaves. The instructions are for one standard sized (9×5) loaf. Hope you enjoy this tasty bread as much as we do!

An inside look at a loaf of Mom's banana bread.
Hope you enjoy this banana bread. It’s especially good, eaten warm with softened butter. If you really enjoy banana bread, be sure to check out another recipe on my blog for Banana Apricot Date Bread. YUM!

Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More “SWEET” BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mom's Banana Nut Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

Category: Bread
Cuisine: American
Keyword: Mom's banana nut bread
Servings: 9 slices ( 1 lg. loaf or 3 small)
Calories Per Serving: 312 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup walnuts or pecans , chopped
  • 1 large egg , beaten
  • 1/4 cup vegetable oil
  • 1 cup mashed very ripe bananas (approximately 2 medium sized bananas)
  • 1 Tablespoon fresh lemon juice
US Customary - Metric
Instructions

  1. Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl. Add 3/4 cup of the chopped nuts to the dry ingredients.

  2. In a small bowl, combine the egg, vegetable oil, mashed up bananas, and lemon juice until well blended, then add to dry ingredients. Stir only until the flour is moistened and dry ingredients have been incorporated into batter.

  3. Pour batter into a greased/sprayed 9x5 inch loaf pan (or into 3 small prepared loaf pans). Sprinkle the remaining chopped nuts over the top of the loaf.

  4. Bake at 350 degrees for 55 minutes to 1 hour (large loaf) and approximately 35 minutes for small loaves. A toothpick inserted into middle of loaf should come out clean. Loaves should be golden brown on top. Enjoy!
Recipe Notes

Remember to bake for less time if making 3 small loaves!

Nutrition Facts
Mom's Banana Nut Bread
Amount Per Serving (1 slice (large loaf))
Calories 312 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 263mg11%
Potassium 277mg8%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 45IU1%
Vitamin C 3.1mg4%
Calcium 59mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

 

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