Directions
Pin773Share197Yum649RedditEmail1.6K SharesJump to Recipe | Print RecipeJust like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions. Editor’s Note: Originally published January 26, 2012. Updated with rewritten text and updated photos.Sometimes the best recipes are the old recipes. From the 1972 Betty Crocker Cookbook, this moist banana nut bread is the recipe your grandmother probably used.My Rating This is just the best banana nut bread ever. Moist with great banana taste.Recipe Notes and Tips for Easy Banana Nut BreadThis is a recipe I have used for years, but to publish this post I looked far and wide at other recipes.I went to Cooks Illustrated but was rejected. They needed six bananas. What do they do, plan ahead or something?Others needed lots of butter and tons of ingredients. I just wanted old fashion banana bread. What was so hard about that?I really couldn’t find anything even close to better than what I had been using. Yep, I had just what I wanted, and it came out great.The BananasYou can use anywhere from 2 to 4 bananas. They need to be “overripe” which really converts some of the starches to sugar and makes the bananas and hence the banana bread sweat.What Nuts to Use in Banana Nut Breads?This is a personal taste question. I grew up with walnuts and I believe is the most often used. But pecans are a great choice. Or you can skip the nuts.The PansThis is not one of those little bricks of banana bread. As you can see in the pictures, it is a large loaf so use a larger loaf pan.If you want that thinner loaf, split the batter into two smaller loaf pans and decrease the baking time by a little.Preheat the oven to 350, not convection. Use 2-3 overripe bananas.Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loaves.Mash 2-3 overripe bananas.In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 teaspoon baking powder, 1 teaspoon salt, 3 tablespoons oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts. Beat at medium speed with a hand mixer for 1-2 minutes occasionally stopping to scrape sides to be sure to incorporate all the ingredients.Transfer to the floured pan and bake for about one hour. Until a toothpick comes out clean. Remove from pan and cool on a rack. Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox! If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested. Banana Nut Bread Votes: 72 Rating: 4.28 You: Rate this recipe! Print Recipe Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions to get it right first time every time. Coursedessert CuisineAmerican KeywordBanana Nut Bread, Easy Quick Bread Servings Prep Time 12 slices 10 minutes Cook Time 60 minutes Servings Prep Time 12 slices 10 minutes Cook Time 60 minutes Banana Nut Bread Votes: 72 Rating: 4.28 You: Rate this recipe! Print Recipe Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions to get it right first time every time. Coursedessert CuisineAmerican KeywordBanana Nut Bread, Easy Quick Bread Servings Prep Time 12 slices 10 minutes Cook Time 60 minutes Servings Prep Time 12 slices 10 minutes Cook Time 60 minutes Ingredients 2-3 bananas over ripe 2 1/2 cup AP flour 1 cup sugar 4 teaspoon baking powder 1 teaspoon salt 3 tablespoons oil 3/4 cup milk 1 egg 1 cup walnuts chopped Servings: slices Units:MetricUS Imperial Instructions Preheat the oven to 350, not convection. Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loafs. Mash 2-3 over ripe bananas. In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 t baking powder, 1 t salt, 3 T oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts. Beat at medium speed with a hand mixer for 1-2 minutes stopping occasionally to scrape sides to be sure to incorporate all the ingredients. Transfer to the floured pan and bake for about one hour, until a toothpick comes out clean. Remove from pan and cool on a rack. Recipe NotesRecipe NotesYou need 2-3 overripe bananas but two is enough.For one loaf, use the largest loaf pan you have. You can do two smaller loaves and cut the cooking time down some. I much prefer the larger loaf.You need to get the hang of the toothpick test when testing for done.I store at room temperature wrapped in plastic wrap covered by aluminum foil. It is good for three days.________________________________All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above. Originally published January 26, 2012.
Nutrition FactsBanana Nut Bread Amount Per Serving Calories 296 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 1g 5% Polyunsaturated Fat 5g Monounsaturated Fat 4g Cholesterol 18mg 6% Sodium 384mg 16% Potassium 209mg 6% Total Carbohydrates 46g 15% Dietary Fiber 2g 8% Sugars 21g Protein 6g 12% Vitamin A 2% Vitamin C 5% Calcium 14% Iron 10% * Percent Daily Values are based on a 2000 calorie diet. Related Posts:How To Roast a Turkey Breast with GravyJulia Childs French Bread – SimplifiedSmaller Crock Pot Apple Cobbler Pin773Share197Yum649RedditEmail1.6K Shares
