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Walnut Banana Bread Recipe
Walnut Banana Bread Recipe photo by Taste of Home

Walnut Banana Bread Recipe

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4.5 23
Publisher Photo
Between Thanksgiving and Christmas I bake 200 loaves of bread.—Douglas Jennings, Ottawa, Kansas
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 shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1 tablespoon 2% milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 slice) equals 207 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-70 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.
Originally published as Walnut Banana Bread in Taste of Home February/March 2001, p53

Nutritional Facts

1 serving (1 slice) equals 207 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Walnut Banana Bread

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (0)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 1, 2015

"I recall preparing this recipe when it was first featured in Taste of Home. I made adjustments to the recipe with the following ingredients: 1/8 cup all-purpose flour, 1 cup semi-sweet chocolate chips. I used 1 tsp. salt for this recipe. I adjusted the amount of vanilla extract to 1 tsp. for more flavor. I greased and floured my loaf pans used and used a 325o F. oven. I got 1 to 2 loaves on the 8-1/2x4-1/2" loaf pans and 2 to 3 loaves on the 7-1/2 x 3-1/2" loaf pans. I'd baked my breads 45 to 50 minutes with the 7" loaves and 50 to 55 minutes at least on the 8" loaves-I used my trusty cake tester to determine when loaves were done-cake tester should come out clean when inserted near center! delowenstein"

MY REVIEW
Reviewed Mar. 26, 2015

"This banana bread was so delicious. I must use gluten free flour so I was looking for a recipe that was a little lighter. It came out consistency of a regular banana bread so it worked. It tasted great. I will make this again. The recipe states to cook until a toothpick comes out clean. I cooked it 10 minuets extra and the toothpick never came out clean. I would recommend that you cook it no longer than recommended even if it does not pass the toothpick test. Even though mine was over cooked it still tasted great!"

MY REVIEW
Reviewed Feb. 19, 2015

"Very dry, disappointing"

MY REVIEW
Reviewed Dec. 21, 2014

"I really loved this bread. I left out the walnuts and I used three bananas in it. I think it turned out moist and delicious!"

MY REVIEW
Reviewed Sep. 5, 2014

"I used our slightly over-ripe bananas and this recipe was fantastic!"

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