A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

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  • Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.

  • Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.

  • Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.

  • Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

Cook's Note:

Be sure not to over-beat the batter. Toothpick inserted in center of bread should come out somewhat moist. If toothpick comes out clean, you have overcooked the bread. I usually freeze the second loaf, then vacuum pack and put back in the freezer for later. Done this way, the bread is good for up to 6 months.

Nutrition Facts

365.6 calories; 5.2 g protein; 45 g carbohydrates; 31 mg cholesterol; 231.5 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2013
With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma. Read More
(20)

Most helpful critical review

Rating: 3 stars
04/12/2017
I made this recipe and it was good but a bit too sweet for me. I make banana bread often and prefer the recipes that have a slight sweetness over the ones that are very sweet. I would take out at least 1/4 cup of the sugar if I ever made this again. It does however look beautiful exactly like the picture. Read More
(2)
50 Ratings
  • 5 star values: 36
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
04/14/2013
With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma. Read More
(20)
Rating: 4 stars
04/14/2013
With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma. Read More
(20)
Rating: 5 stars
05/31/2013
I cut this recipe in half. It calls for more bananas than most recipes and the result is a great banana flavor. I used four medium sized ripe bananas. I also added some pumpkin pie spice and half walnuts, half pecans. It turned out great. The batter seems a little wet, but the result was a moist texture even though I had to bake it the full 75 minutes. Read More
(14)
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Rating: 5 stars
10/05/2013
I took the other review's advice and added a teaspoon of nutmeg & cinnamon. It was perfection! The batter made 2 dz muffins and a loaf. Read More
(11)
Rating: 5 stars
11/29/2013
This is a great recipe! I love that it has more bananas than you usually see in other recipes. I baked mine in mini loaves to give out at the holidays.I got about 10 out of it (last one was a bit smaller). I am definitely going to use this recipe from now on. The only downfall is all the bowls and dishes I dirtied but it's worth it for this awesome bread! Read More
(3)
Rating: 5 stars
11/16/2013
I made this recipe last week and my whole family loved it! It was the best banana nut bread I have had! It was moist and yummy! I used 5 ripe bananas and pecans instead of walnuts. I made one large loaf and 4 small loaves to share with friends. I am waiting for my new bananas to ripen so I can make it again! Read More
(3)
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Rating: 5 stars
09/16/2018
Nope all the P's accross the board. Practically perfect in every way. It's almost like Marry Poppins made it herself. Thank you Double Banana Nut.?? Read More
(3)
Rating: 5 stars
12/23/2013
Great recipe! This was a big hit for Thanksgiving. So good I had several friends ask me to make this instead of giving them a Christmas present. I followed the recipe to the letter. Read More
(2)
Rating: 5 stars
11/26/2014
Ad d chocolate chips, walnuts, half the white flour with whole wheat ... We use olive oil instead of vegetable oil!!! Perfection every time!! Read More
(2)
Rating: 1 stars
01/02/2014
Prep time 20 minutes is a joke. When finished it looked picture perfect but could not even taste the banana's. They were ripe too. Sorry I love and all receipes.com but this not one I will even think about again. Merry Christmas to those these would have gone to. Read More
(2)
Rating: 3 stars
04/12/2017
I made this recipe and it was good but a bit too sweet for me. I make banana bread often and prefer the recipes that have a slight sweetness over the ones that are very sweet. I would take out at least 1/4 cup of the sugar if I ever made this again. It does however look beautiful exactly like the picture. Read More
(2)