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Banana Nut Bread Recipe

Banana Nut Bread Recipe photo by Taste of Home

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This quick bread is a family favorite, so I always seem to have ripe bananas on hand especially for this recipe. I'm sure your family will love this tasty nutty bread as much as mine.

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Banana Nut Bread Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 12 Servings

10 60 70

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup sour cream
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and sour cream. Combine the flour, cinnamon, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts.
Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 244 calories, 10 g fat (4 g saturated fat), 52 mg cholesterol, 220 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Banana Nut Bread in Cookin' Up Country Breakfasts Cookbook , p68

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Reviews for Banana Nut Bread

Banana Nut Bread

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Reviewed on Jan. 12, 2013 by s_pants

I found this recipe to have very little flavor...but I did change it some to suit our needs: I did not use real butter because of a dairy allergy, used about 1 1/3 cups mashed banana, 1 cup whole wheat flour + 1 1/4 cups all-purpose flour and did not add any nuts. I might try it again using the entire amount of all-purpose and not substituting any whole wheat flour, but unfortunately, I will have to remain with the dairy-free margarine and no nuts.

Reviewed on May. 01, 2012 by ChandiP

The bread turned out perfect. My whole family enjoyed eating this with some butter. My five year old daughter loved smooshing the bananas. I did add some pumpkin spice along with the cinnamon. I will make this again.

Reviewed on Jan. 31, 2012 by lurky27

YUM! Great with whole wheat flour.

~ Theresa

Reviewed on Dec. 19, 2011 by pammy54

I save bananas to a zip bag in my freezer as they start to get too ripe, so when I have enough...I bake this bread! But I DOUBLE the amount of the bananas...it makes such a rich, dark, moist loaf. Very good!

Reviewed on Aug. 16, 2011 by smokeypooh

YUMMMMMMMMMMMMMMY !!

Reviewed on Apr. 07, 2009 by mabelemma

Very good. I increased the bananas to 1 1/4 c but still could use more or use some banana extract. Also, added 1/2 c. mini chocolate chips. I bake mine in two pans 7 3/8 x 3 5/8 for 45 min.