Mini Banana Nut Bread Recipe

4.5 4 5
Mini Banana Nut Bread Recipe
Mini Banana Nut Bread Recipe photo by Taste of Home
Publisher Photo

Mini Banana Nut Bread Recipe

Read Reviews
4.5 4 5
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?
Recommended: Banana Bread A to Z
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 2/3 cup 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

Directions

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.
Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in 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 each: 151 calories, 7g fat (1g saturated fat), 26mg cholesterol, 85mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 3 tablespoons shortening
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 2/3 cup 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
  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 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in 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

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Reviews forMini Banana Nut Bread

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Valerie Cab User ID: 4972954 132822
Reviewed Aug. 13, 2011

"My family enjoyed this recipe."

MY REVIEW
hendia1 User ID: 4106423 156879
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."

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Alice36 User ID: 692762 67421
Reviewed Mar. 8, 2009

"Double the recipe then."

MY REVIEW
spinachgirl User ID: 1141569 145939
Reviewed Feb. 3, 2008

"Is this recipe for one loaf??

I need one for more than one.."

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