New this month
Get the Allrecipes magazine

Banana-Nut Bread

"Go bananas! Nothing beats the taste or aroma of baked banana bread. It's just like mom's but much, much easier."
Added to shopping list. Go to shopping list.


3 h 25 m servings 131 cals
Original recipe yields 24 servings (24 slices)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Grease bottom of 9x5x3-inch loaf pan.
  2. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.


  • High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Decrease sugar to 1/2 cup. Increase milk to 1/3 cup. Omit oil. Bake 55 to 60 minutes.

Nutrition Facts

Per Serving: 131 calories; 6.1 g fat; 17.4 g carbohydrates; 2.4 g protein; 23 mg cholesterol; 178 mg sodium. Full nutrition


Read all reviews 2
Most helpful
Most positive
Least positive

I have made this recipe many many times. I have always added a squeeze of lemon juice or organge juice. It is awesome every time and it freezes well.

This recipe is good for beginners. This was not my mom's banana nut bread, but it was extremely quick and easy. My bread turned out dry and did not have enough of the "banana" taste. I will use...