Easy Banana Nut Bread with Caramel Frosting

Ever wonder what to do with overly ripe bananas? Make banana bread!  Here is a super easy banana nut bread recipe that is delicious all by itself , but I made it even better by adding caramel frosting.

   

For the banana nut bread, all you need is 3 eggs, 1 cup of chopped pecans or walnuts, vanilla flavoring and a box of cake mix.  I prefer to use french vanilla cake mix.   Mix all the ingredients together.

 

 

Pour into a greased loaf pan and bake for 1 hour on 350 degrees.



For the frosting you will need sugar, butter, brown sugar, milk, vanilla flavoring and powdered sugar.

 

Pour the icing over the loaf  and sprinkle with chopped nuts. 

 

 

 

 

 

 Banana Nut Bread Recipe

 

Printer Friendly Recipe

 

4 or 5 ripe bananas

1 box of cake mix

3 eggs

1 teaspoon vanilla flavoring

1 cup chopped pecans or walnuts

 

Preheat oven to 350 degrees. In a large bowl, using a mixer mash bananas.  Add in cake mix, eggs,vanilla and nuts.  Mix well and pour into a greased 5 x 9 loaf pan.  Bake for one hour.  Allow banana bread to cool before making frosting.

 

Caramel Frosting Recipe

1/4 cup sugar

2 tablespoon butter

1/4 cup dark brown sugar

2 tablespoon milk

2 teaspoon vanilla flavoring

2 tablespoon powdered sugar

 

Heat sugar, butter, dark brown sugar and milk in a sauce pan until dissolved.  Bring to a rolling boil and cook for one minute.  Remove from heat. Stir in vanilla flavoring and powdered sugar.  Beat until desired consistency, it should be thick but loose enough to pour over banana bread.  Pour immediately over banana bread and sprinkle with nuts.

Biscuits

I love bread especially hot buttered bread (my mouth is watering just thinking about it).  My love affair with bread, or more specifically biscuits, began when I was a child.  I remember awaking up daily to the smell of fresh baked biscuits during the many summers I spent with my grandparents in Mississippi. For me biscuit are not just fluffy deliciousness but a connection to my childhood and to a person who has had a profound impact on the woman that I am today, my grandmother, the late Mrs. Ammie D. Hill.  I remember as a child watching her make biscuits from scratch without a recipe. She knew the exact amount of flour, shortening and milk to add to make exactly the number of biscuits she wanted, whether it be 3 biscuits or 20.  This is a skill I wish to acquire, but for now I need a recipe.

Small Batch Buttermilk Biscuits

Makes 6 biscuits
WW points+ 3 points per biscuit

Ingredients

• 1 cup all-purpose flour, sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon cold butter
• 1/2 tablespoon shortening
• 1/2 cup low fat buttermilk, chilled

Directions

1. Preheat oven to 400 degrees.
2. Sift flour, baking powder and salt into a medium mixing bowl. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. 
3. Pour in the chilled buttermilk. Using your fingertips stir mixture just until the dough comes together. The dough will be sticky. Do not over mix the dough once you add the milk.
4. Place dough onto a floured surface, dust top with flour and gently fold dough over on itself and using a rolling pin gently roll dough into1-inch thickness. Do not knead the dough.
5. Cut out biscuits with biscuit cutter or the rim of a glass, you should be able to cut 4 biscuits using a 2-inch cutter. Place biscuits on baking sheet where they are almost touching. Gently re-roll the scrap dough and cut 2 more biscuits.
6. Bake until biscuits are golden brown, 12-15 minutes.