Kaufman’s Nana Bread

Beth

Recipes

Kaufman’s Nana Bread

by Beth | Aug 18, 2025 | Recipes | 0 comments

I’ve been making this banana bread recipe since Meg passed it on in the early 1970’s. She was at my house last year, and when I said I still made her banana bread, she asked "Which one?" Upon listing the crunchy peanut butter she smiled and said something like: "Ah, yes! The Great American Cookbook, page 106."

Yes, I gave up Crisco and now use coconut oil, which is even better! And I measure the bananas quite generously.

Kaufman's Nana Bread
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Kaufman's Nana Bread

Recipe by Beth
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

?

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 1/2 c shortening (I now use Coconut Oil - works wonderfully)

  • 1 c sugar

  • 2 eggs

  • 2 c pre-sifted flour

  • 1 tsp baking soda

  • 1+ c mashed bananas (the rottener the better! -- and a bit more than 1 cup works as well)

  • 1 Tbsp crunchy Peanut Butter

Directions

  • Preheat oven to 350ºF
  • Beat sugar and oil
  • Add eggs and continue to beat
  • Add dry ingredients alternating with bananas and peanut butter
  • Pour into a loaf pan
  • Bake for approximately 1 hour

Notes

  • Can be baked as muffins as well, which bake for about 20-25 minutes. I've been know to throw in some blueberries for blueberry banana muffins, which is really yummy.
  • Very forgiving recipe -- use at least 1 cup of mashed banana, but a bit extra is really good as well. I have been known to add a touch of salt (salt-a-holic here - especially if I used all natural peanut butter with no salt added); crunchy peanut butter is best, but smooth/creamy works just fine. And, since I won't touch Crisco anymore, I started using coconut oil. Even better than the original shortening. Guess you could use lard ( )

Carrot Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs
  • 1 1/2 c. vegetable oil (I use coconut oil)
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated (I don't measure, but I grate up about 1lb of carrots)
  • 4 Tbsp. hot water
Icing
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c.butter
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)

Method
 

Cake
  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 2 or 3 (9-inch) or a 9x13u0022 greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Icing
  1. Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don't add the pecans until after icing between the layers. So u002du002d interior has no pecans, but the outside is covered!

  • Cream Cheese Icing

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 8 oz. pkg. cream cheese
    • 1/4 c. margarine
    • 1 1 lb. box confectioners sugar
    • 2 tsp. vanilla
    • 1 c. chopped nuts pecans

    Method
     

    1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

    Notes

    If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
    Or, just be decadent and eat it like fudge.

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