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

Mini Banana Nut Bread Recipe

Read Reviews (4)
4.6 4
Publisher Photo
“This recipe won several blue ribbons at our county and Nebraska State Fairs,” writes Anna Marie Moore from Aurora, Nebraska. “It’s especially wonderful with black walnuts.” TIP: Since this bread freezes so well, why not double the recipe and keep a loaf on hand for guests or a quick gift?
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 8 servings

Ingredients

  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup mashed ripe banana (about 1 large)
  • 3 tablespoons chopped walnuts

Nutritional Facts

1 piece equals 303 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 169 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts.
  2. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes 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: 8 servings.
Originally published as Banana Nut Bread in Cooking for 2 Spring 2006, p15

Nutritional Facts

1 piece equals 303 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 169 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Mini Banana Nut Bread(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 13, 2011

My family enjoyed this recipe.

MY REVIEW
Reviewed Oct. 15, 2010

I love this recipe. It is very tasty. I increased the ingredients accordingly for a 7" loaf pan and it is just as good.

MY REVIEW
Reviewed Mar. 8, 2009

Double the recipe then.

MY REVIEW
Reviewed Feb. 3, 2008

Is this recipe for one loaf??

I need one for more than one..

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