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“Recipe by Anne McClain, a Marietta, GA neighbor from long ago! Makes two loaves or bake as one loaf and eight mini loaves (3.7 x 2.4),or as sixteen mini loaves! Cut the recipe in half if you only need one loaf, though the loaves do freeze!”
READY IN:
1hr 10mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F (metal) or 325F (glass).
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing briefly after each.
  4. Combine flours, baking soda, baking powder, and salt.
  5. To the creamed mixture, add flours and mashed bananas about one-third at a time, mixing briefly after each.
  6. Add toasted walnuts (or pecans) and stir until combined.
  7. Divide batter between two loaf pans sprayed with cooking spray.
  8. Bake at 350F (metal) or 325F (glass) for 50-55 minutes.
  9. Cool for 5 minutes, then turn onto a wire rack to completely cool before slicing.
  10. NOTE: Makes two loaves or bake as one loaf and eight mini loaves (3.7 x 2.4),or as sixteen mini loaves! Bake mini loaves for 20-25 minutes. Cut the recipe in half if you only need one loaf, though the loaves do freeze!

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