Banana Nut Bread

"Moist and delicious. Sifting the dry ingredients definitly makes a difference. You can substitute a 1/2 cup of whole wheat flour in place of the white flour. Pecans work well in this also."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
1hr 25mins
Ingredients:
11
Yields:
1 loaf
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Sift flour, baking soda, baking powder and salt together. Set aside.
  • Chop nuts and measure after chopping. Set aside.
  • Beat oil and sugar together. Add eggs and banana pulp and beat well.
  • Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts.
  • Bake in a greased loaf pan for 1 hour at 350 degrees.
  • Use the toothpick test to check for doneness.
  • Cool well and wrap. Store overnight before cutting for a moister loaf.

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Reviews

  1. Awesome!!! Very moist with wonderful banana flavor! Made exactly as directed, but will try with whole wheat/Splenda next time! Will definitely make again!
     
  2. I tried this recipe on my friend Mikekey's recommendation and I'm glad that I did. It's a lovely loaf with very good banana flavor (I used 4 bananas as I always buy the smallest I can find). I also used the whole wheat option instead of all white and replaced the sugar with Splenda. I ended up using pecans because thats what I accidentally grabbed from the downstairs pantry and I didn't feel like making another trek down there to fetch the walnuts, lol. It's moist, soft textured and completely yummy. :D
     
  3. A very moist bread with lots of banana flavor. I used the part whole-wheat option as suggested. Made for Spring 2012 Pick a Chef game.
     
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Tweaks

  1. I tried this recipe on my friend Mikekey's recommendation and I'm glad that I did. It's a lovely loaf with very good banana flavor (I used 4 bananas as I always buy the smallest I can find). I also used the whole wheat option instead of all white and replaced the sugar with Splenda. I ended up using pecans because thats what I accidentally grabbed from the downstairs pantry and I didn't feel like making another trek down there to fetch the walnuts, lol. It's moist, soft textured and completely yummy. :D
     

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