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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."
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Ingredients

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

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Directions

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  • 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.

Footnotes

  • 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

Reviews

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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...