Rating: 4.5 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
2 hrs
prep:
15 mins
Servings:
16
Yield:
2 4x8-inch loaves
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.

    Advertisement
  • 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.

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

234 calories; protein 3.9g; carbohydrates 30.7g; fat 11.4g; cholesterol 38.7mg; sodium 208.8mg. Full Nutrition
Advertisement