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Banana and Nut Bread Recipe
Banana and Nut Bread Recipe photo by Taste of Home
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Banana and Nut Bread Recipe

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4.5 27 33
Publisher Photo
This bread smells heavenly in the oven and comes out moist and chock-full of banana flavor and crunchy nuts.—Carlene Jolley, Fulton, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla or rum extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 3/4 cup chopped pecans

Nutritional Facts

1 slice: 239 calories, 10g fat (4g saturated fat), 39mg cholesterol, 209mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein .

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans.
  2. Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
    Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
    Yield: 1 loaf (16 slices).
Originally published as Banana Nut Bread in Light & Tasty April/May 2002, p20


Reviews for Banana and Nut Bread

AVERAGE RATING
(33)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (5)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
domenica_holman User ID: 8228590 236013
Reviewed Oct. 31, 2015

"This banana nut bread was fantastic! I was worried that it was going to come out dry but it didn't at all. Since I didn't have any pecans, I used chopped walnuts instead and it was amazing! I will be making this again very soon!"

MY REVIEW
cornbread6 User ID: 7454301 235678
Reviewed Oct. 26, 2015

"Best banana nut bread. I have several banana nut bread recipes, but this one was easy and very delicious."

MY REVIEW
jennt1981 User ID: 2611777 230496
Reviewed Jul. 31, 2015

"This is a "must know" recipe as it's a classic banana bread recipe and super easy to prepare. A slightly crisp exterior and fluffy moist interior, with small crunches of pecan, makes for a balanced bite. I made it for my parents and little girls whom all enjoyed it very much, with a cold glass of milk!"

MY REVIEW
HomeChefColleen User ID: 7305751 230479
Reviewed Jul. 31, 2015

"This was yummy! And next time, I think I just might add some streusel to the top! But thanks for sharing!"

MY REVIEW
debpenns User ID: 5553562 230463
Reviewed Jul. 31, 2015

"Awesome banana nut bread!! family loved it! served with butter:)"

MY REVIEW
sgronholz User ID: 1473861 230443
Reviewed Jul. 31, 2015

"My husband and I really enjoyed this delicious banana bread. While I don't usually include nuts in quick breads, I did make this recipe as written. My only change was to make it in two pans (8x4-inch and 5x3-inch) instead of one (9x5-inch). I kept the small loaf for ourselves and shared the larger loaf with a friend. Her family enjoyed it as much as we did!"

MY REVIEW
deb9962 User ID: 6353234 230428
Reviewed Jul. 30, 2015

"A very good banana bread. Easy to make and very flavorful"

MY REVIEW
MSGTwifeUSMC User ID: 4679769 230334
Reviewed Jul. 29, 2015

"This banana nut bread came out moist and very flavorful. It was very easy to put together and not very time consuming. I didn't change anything in the recipe, and my family enjoyed it very much."

MY REVIEW
MarineMom_texas User ID: 31788 230175
Reviewed Jul. 26, 2015 Edited Jul. 31, 2015

"I prepared this recipe yesterday and declare it very good. The recipe calls for it to bake 65-75 minutes so I set my timer at 50 minutes to allow plenty of time so it would not overcook. When I checked it at 50 minutes, it was done. Any longer would have been too long. It was a little on the dry side but had a good flavor. Next time I will start checking it at 45 minutes. Also I used Splenda instead of sugar. My husband couldn't stop eating it. I recommend this recipe as a Volunteer Field Editor."

MY REVIEW
LPHJKitchen User ID: 7521213 230137
Reviewed Jul. 25, 2015

"This recipe was the perfect use of overripe bananas. It was very sweet so I may cut down the sugar next time. Otherwise the bread was very moist and soft. We also sliced some up for French Toast the next day! This would make a great food gift too!"

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