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

Banana and Nut Bread Recipe

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 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
   (21)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2014

LOVE how moist this bread is!

MY REVIEW
Reviewed Sep. 23, 2013

Loved this recipe

MY REVIEW
Reviewed Aug. 18, 2013

I love this recipe. Depending on my mood, I'll use pecans, walnuts, chocolate chips, or nothing at all, and it turns out perfect every time. If I'm really hungry, I'll use some of the batter for muffins which are ready to eat in about 15 minutes.

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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