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My review
Quick Mix Banana Nut Bread
ccole6
"Use your stand mixer to whip out 2 loaves of homemade banana bread in no time flat! They can cook while you prepare dinner and they'll be ready for dessert."
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Ingredients
2 h servings 234 calsOriginal recipe yields 16 servings (2 4x8-inch loaves)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
- Mix the cider vinegar and milk together in a small bowl; set aside. Cream together the butter and sugar in a large bowl with an electric mixer. Beat in the sliced bananas until well incorporated, then stir in the milk mixture. Mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. Divide the batter evenly between the two prepared pans. Place the pans on a baking sheet for easier handling.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap in plastic wrap and store in refrigerator.
Footnotes
- Cook's Notes
- Save overripe bananas by freezing in skin. Defrost before using for baking.
- Pile vanilla ice cream between 2 slices for ice cream sandwiches.
- Mascarpone cheese is WONDERFUL on this!
Nutrition Facts
Per Serving: 234 calories; 11.4 g fat; 30.7 g carbohydrates; 3.9 g protein; 39 mg cholesterol; 209 mg sodium. Full nutrition
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
8/14/2012
I followed the recipe exact, making no changes or substitutions. I did make muffins out of this batter, I got 12 regular sized muffins out of one recipe. Right before baking, I sprinkled each mo...
Most helpful critical review
5/13/2012
This was moist & browned nicely, but the top of mine turned out very sticky, even though I waited until it was totally cooled off to cover it. Also, the texture was too spongy.
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8/14/2012
I followed the recipe exact, making no changes or substitutions. I did make muffins out of this batter, I got 12 regular sized muffins out of one recipe. Right before baking, I sprinkled each mo...
8/3/2012
Delicious! I did make alternations after reading reviews. Added 1tsp baking powder instead of baking soda. Creamed the butter 1c brown sugar 1c sugar 1/2tsp vanilla extract added eggs one @ a ti...
4/7/2012
Had spotty bananas to use up and wanted a new recipe. Finding this one without a picture or a review is how I made my choice. This is a nice and moist banana bread that sliced nicely. I froze...
5/13/2012
This was moist & browned nicely, but the top of mine turned out very sticky, even though I waited until it was totally cooled off to cover it. Also, the texture was too spongy.
11/8/2014
This is the only banana bread recipe I use. Been making it for years. My kids just love it, but sometimes I add a 1/2 cup of apple sauce to make it a little more moist.
5/25/2018
PERFECT! I baked as posted other than to add 1 cup of semi-sweet morsels. I made 18 muffins with this recipe.
7/12/2014
This is a very easy and good banana bread recipe. This reminds me of a banana cake my mother would always make to use up any ripe bananas that we're around. She would always use the cider vine...
11/1/2013
my 11 year old daughter has made this twice and followed the recipe as is. Both times it was perfect. I am trying it myself and adding pumpkin seed nuts along with the walnuts.