*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a wonderful banana bread. I did not have any flax seed meal, so made my own by putting flax seeds in the food processor. Also added 2 teaspoons of banana extract. BUT there must be an error in the bake time, wondering whether this is a publishing error as after 25 minutes like the recipe states my cake was still total goo! Had to cook for a total for 65 minutes.
I used only homemade self-rising flour and swapped out the walnuts for almonds. Came out lovely and sweet, with a nice caramelized crisp top.
Second time around I wanted to make a bigger loaf so I used 3 small-medium bananas, 1 3/4 cup of self-rising flour (no flax meal), about 180 grams of butter, and a tsp of vanilla extract, added fresh blueberries and almonds, and I got a big 5x11 pan size loaf :)
I don't know what I did but this recipe came out awful. I made muffins and they were flat (didn't rise at all) way too dense and chewy. They were almost wet looking when I took them out of the oven. I did use flax seed instead of flax meal as I didn't have meal so that may have been it. it seemed to me that the recipe needs to have baking powder to make them rise. I think I will stick with my tried and true banana bread recipe.
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