Moist, nutty, and delicious.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
24
Yield:
2 - 9x5 inch loaves
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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).

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  • Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.

  • Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts

256 calories; protein 3.3g 7% DV; carbohydrates 37.1g 12% DV; fat 11.1g 17% DV; cholesterol 23.8mg 8% DV; sodium 131.8mg 5% DV. Full Nutrition
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Reviews (342)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2005
I altered this recipe, taking suggestions from all the previous reviewers. I shorted the sugar 1/2 cup and used half brown sugar and half white sugar for the 2 cups required. I also added 2 tsp of cinnamon, and used butter instead of shortening. I put in 4 very ripe bananas, didn't bother to measure them and I used pecans. I also cooked it just a little longer than recipe calls for. Family and coworkers RAVED. Very moist and lots of banana flavor. Read More
(432)

Most helpful critical review

Rating: 2 stars
04/12/2003
The texure of this bread was medium to light. It was very moist. I liked everything about it except that I thought it was too sweet. I made mini loafs with half the batter. I like banana nut bread to taste more like bananas and nuts with bread. This was more like sugar with bananas nuts and bread. I think I am trying to convince myself that I like it but I don't think I really do. Read More
(31)
429 Ratings
  • 5 star values: 322
  • 4 star values: 73
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
11/24/2005
I altered this recipe, taking suggestions from all the previous reviewers. I shorted the sugar 1/2 cup and used half brown sugar and half white sugar for the 2 cups required. I also added 2 tsp of cinnamon, and used butter instead of shortening. I put in 4 very ripe bananas, didn't bother to measure them and I used pecans. I also cooked it just a little longer than recipe calls for. Family and coworkers RAVED. Very moist and lots of banana flavor. Read More
(432)
Rating: 5 stars
09/12/2003
This recipe made the most delicious and moist banana nut bread. It was so easy to do, just mix and stick in the oven. My boyfriend and I made 4 loaves in a month. :) I like to add 2 tsps. of cinnamon and 1.5 tsps of nutmeg for a little extra spice. I stir in 3/4 of the walnuts and leave the rest to sprinkle on top with sugar. It makes for a nice crust. And if you're short on bananas, add some apple sauce (but not too much as it can make the bread TOO moist). We did notice that it took a little longer to cook than specified, about another 30 minutes. It's best just to check the center of the bread after an hour in the oven. Read More
(130)
Rating: 5 stars
09/21/2003
Delicious!!! I was looking for a quick, easy nutritious bread... this was it! I just made my own buttermilk(2 tsp lemon juice per 1/2 cup milk and added more nuts. A big hit and simply disappeared! Read More
(116)
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Rating: 5 stars
03/09/2008
This came out really well! I doubled the recipe and made 2 pans of mini loaves and 2 large loaves (9x5) - I added chocolate chips to the larger loaves - delicious! I read the reviews and lessened the amount of sugar, but did both of brown and white sugar. To make things easier, I mixed all the wet ingredients in my electric mixer and all the dry ingredients in a large bowl, and then combined them slowly. My bananas were not completely ready but I tossed them in my food processor and gave it a quick spin to make it easier. Finally, I topped the mini loaves with walnuts which added a nice crunch! Read More
(58)
Rating: 5 stars
04/11/2003
terrific recipe!! moist and tasty!! the buttermilk makes this a real stand out. I used real butter also for the shortening. This is the best! Read More
(35)
Rating: 2 stars
04/11/2003
The texure of this bread was medium to light. It was very moist. I liked everything about it except that I thought it was too sweet. I made mini loafs with half the batter. I like banana nut bread to taste more like bananas and nuts with bread. This was more like sugar with bananas nuts and bread. I think I am trying to convince myself that I like it but I don't think I really do. Read More
(31)
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Rating: 5 stars
07/15/2003
Fantastic! Stays moist. Flavor is great. Best banana bread I have ever tasted. Read More
(28)
Rating: 4 stars
04/11/2003
very good recipe. stays moist even after days and it still tastes good!!! a little sweet but other than that it's great. Read More
(27)
Rating: 4 stars
11/05/2003
Hey all! You might want to give this recipe a try. Especially novice bakers, I think this recipe will help boost the culinary moral of those just starting off. Good recipe all the way around, although, I did make a couple of adjustments. I opted for 2 cups of sugar instead of 2 1/2, I used 1/2 c. unsalted butter, 1/2 c.shortening and because I didn't have any buttermilk handy, I used 1 1/4 cups of whole milk with one tsp of apple cider vinegar added. Remember that if you are using dark coated pans to reduce your oven temp by 25 degrees. I found that my bread was perfect right at the 55 minute mark. I made this bread for my 6 year old granddaughter who is a banana junkie...she now thinks I'm a godess! Read More
(22)
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