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

Banana and Nut Bread Recipe

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4.5 16
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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 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla or rum extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans

Nutritional Facts

One slice equals 387 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 352 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt; gradually add to banana mixture just until moistened. Fold in nuts.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Banana Nut Bread in Light & Tasty April/May 2002, p20

Nutritional Facts

One slice equals 387 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 352 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Banana and Nut Bread

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 22, 2015

"I crumbled the butter with dry ingredients. I also used half the amount of sugar. (I used half a cup sugar & a fourth cup real maple syrup.) Used almond milk in place of dairy. I baked it for an hour @ 325. It wasn't done so I covered it with foil, put heat on 350 & cooked another 15 minutes. I've done this twice & it was perfect time both times."

MY REVIEW
Reviewed Mar. 9, 2014

"LOVE how moist this bread is!"

MY REVIEW
Reviewed Sep. 23, 2013

"Loved this recipe"

MY REVIEW
Reviewed Feb. 13, 2013

"Overall the bread was good, not great. I had to over cook it because the center was still raw. So I'm guessing that's why it wasn't as moist."

MY REVIEW
Reviewed Nov. 8, 2012

"More on the dry side."

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