This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts.

Recipe Summary

Servings:
16
Yield:
2 8x4-inch loaf pans
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Ingredients

16
Original recipe yields 16 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 8x4 inch loaf pans. Set aside.

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  • Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.

  • Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Nutrition Facts

205 calories; protein 2.7g 5% DV; carbohydrates 26.9g 9% DV; fat 10.1g 16% DV; cholesterol 23.3mg 8% DV; sodium 162.5mg 7% DV. Full Nutrition
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Reviews (225)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2007
This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe! Read More
(140)

Most helpful critical review

Rating: 3 stars
02/27/2012
I think this recipe is a good place to start. I used 1/2 white sugar and 1/2 brown sugar because I like that molasses flavor. I decided to add 2 teaspoons of cinnamon because the batter seemed a little bland without it. I also added the batter to a regular loaf pan. The bread was very brown on top for the minimum time (and my oven runs cool) so be careful with that. Read More
(8)
281 Ratings
  • 5 star values: 207
  • 4 star values: 57
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
01/19/2007
This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe! Read More
(140)
Rating: 5 stars
01/04/2003
My family just loved this bread and I thought it was very easy to make. I did use only one loaf pan however. The cooking time was a lot longer than the recipe states. Once the outside of the bread browned the way we like it, I covered the top with foil and continued baking until a knife inserted in the center came out clean. The texture is very moist and the bread is extremely flavorful. This is a new family favorite at our house! Read More
(72)
Rating: 5 stars
06/15/2003
this was very delicious. Added a little more bannas also covered with foil the last 20 minutes of cooking. I will definitely use this one again. Read More
(64)
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Rating: 5 stars
06/15/2003
This is a eazy and quick recipe _ i made muffind instead of bread ( just cooked it less time about 15 -18 minutes for muffins ). They taste great. This recipe is a keeper THANKS Leslie!! Read More
(40)
Rating: 4 stars
12/11/2002
Very moist and great flavor. I made a few modifications. I doubled the nuts vanilla and added about 1/2 cup more bananas. I followed the advice of previous reviews and made (1) 9x5 loaf. It turned out great!!! Thanks for sharing. Read More
(30)
Rating: 5 stars
12/08/2004
Awesome!!! I have been using a similar Banana Nut Bread recipe but thought I would give a new one a try and this one is fantastic. I did add a little more bananas to the recipe. This one is definitely a keeper. I will use this everytime. Read More
(21)
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Rating: 5 stars
09/11/2011
I made this recipe with my oldest son so he did most of the cooking on his own. We made one half recipe--which came down to 10 servings. We made a few small changes--we cut the sugar back to just over a half cup and we used melted butter instead of vegetable oil AND we cut the amount in half and used homemade organic applesauce in place the missing butter/fat. Because I always do this with muffins I used a teaspoon each of both baking soda and baking powder. It's just something I've done for a while now and I just don't mess with success. We chose to make muffins out of this recipe. We got 12 large muffins (two more servings than what the calculator had listed--no big for us it'll get eaten) out of a halved recipe. Mine were done at exactly 20 minutes. I have to say this was one of the most pretty banana nut bread recipes I've ever made. The muffins are just gorgeous. They look like bakery muffins. My son and I shared one muffin (taste testing the end product......very important) and the flavor is wonderful. Everything seems to be portioned just right and it dosen't seem to be missing anything. He went to bed tonight quite proud of himself and we're ahead of the game for breakfast tomorrow. I'll make this one again. Read More
(21)
Rating: 5 stars
12/23/2003
This recipe was great!! I did make a few changes omit the salt (I never put extra salt in food that I cook.) added extra vanilla exhanged the bananas for zucchani. I will use this recipe for all "fruit breads" I make. Read More
(19)
Rating: 4 stars
09/16/2003
This recipe would have been enough for one of my glass loaf pans. I still split the recipe in half and made two really nice loaves of banana nut bread. The bread was moist and very good. I had to leave it in just a bit longer (about 10 minutes) on the loaf with more batter but it was still very good. Read More
(19)
Rating: 3 stars
02/27/2012
I think this recipe is a good place to start. I used 1/2 white sugar and 1/2 brown sugar because I like that molasses flavor. I decided to add 2 teaspoons of cinnamon because the batter seemed a little bland without it. I also added the batter to a regular loaf pan. The bread was very brown on top for the minimum time (and my oven runs cool) so be careful with that. Read More
(8)
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