Banana and Nut Bread
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
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
Reviews
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!
Best banana nut bread. I have several banana nut bread recipes, but this one was easy and very delicious.
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!
This was yummy! And next time, I think I just might add some streusel to the top! But thanks for sharing!
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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!
A very good banana bread. Easy to make and very flavorful
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.
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.
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!