Banana Nut Bread
This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 3/4 cup mashed ripe banana (about 1 large)
- 1/2 cup sour cream
- 2-1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- Optional: Additional walnuts, semisweet chocolate chips or coarse sugar
Reviews
My favorite Banana Bread that's right is my birthday 4 july. Gratitude love all.
the recipe was so easy to make, used pecans instead, don't like walnuts, added 1/2 c of dried cranberries and 1 1/4 c mashed bananas, will definitely make this a again
I found this recipe to have very little flavor...but I did change it some to suit our needs: I did not use real butter because of a dairy allergy, used about 1 1/3 cups mashed banana, 1 cup whole wheat flour + 1 1/4 cups all-purpose flour and did not add any nuts. I might try it again using the entire amount of all-purpose and not substituting any whole wheat flour, but unfortunately, I will have to remain with the dairy-free margarine and no nuts.
The bread turned out perfect. My whole family enjoyed eating this with some butter. My five year old daughter loved smooshing the bananas. I did add some pumpkin spice along with the cinnamon. I will make this again.
YUM! Great with whole wheat flour.~ Theresa
I save bananas to a zip bag in my freezer as they start to get too ripe, so when I have enough...I bake this bread! But I DOUBLE the amount of the bananas...it makes such a rich, dark, moist loaf. Very good!
YUMMMMMMMMMMMMMMY !!
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Very good. I increased the bananas to 1 1/4 c but still could use more or use some banana extract. Also, added 1/2 c. mini chocolate chips. I bake mine in two pans 7 3/8 x 3 5/8 for 45 min.
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