Walnut Banana Bread
Total TimePrep: 15 min. Bake: 65 min. + cooling
- 1/2 cup shortening
- 1 cup sugar
- 2 large 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
- 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.
- Pour into a greased 9x5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts1 slice: 207 calories, 9g fat (2g saturated fat), 27mg cholesterol, 124mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 4g protein.
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Oct 8, 2017
I really loved this recipe, I made this last night. I only had 3 small bananas, but I have to say this is my favorite recipe. not too sweet, just right.after I baked this bread I cut it in slices and wrapped each slice in saran wrap. It kept this bread nice and fresh.easy to grab on the go for a quick breakfast or a simple snack.this is a keeper.and the best part of it all, it's so easy to make!
Feb 21, 2016
The same recipe my Mom used in the 50's. Basic and delicious!
Jan 31, 2016
This is my "GO TO" banana bread recipe. I double and freeze one. Estimating a dozen times I've made this. Excellent every time!
Jan 19, 2016
I have made this twice now. The first time I followed the recipe exactly as written. The second time I added a teaspoon of vanilla. Great recipe and everyone loved it!
Nov 16, 2015
My family loves this bread. Easy to make and great flavor.
Sep 21, 2015
Made a loaf this weekend! My littles, husband, and house guests absolutely loved it!
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
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!
Feb 19, 2015
Very dry, disappointing
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!