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Grammy Nell's Banana Nut Bread

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“This is my grandmother’s banana bread recipe, but I have changed it a bit to fit MY tastes. It can also be made in muffin tins, but it’s a 2 loaf recipe, so it makes LOTS of muffins. I am highly allergic to walnuts so I am always looking for recipes with pecans. This is a winner. I keep a bag of pecans in the freezer so I always have them on hand and the freezer keeps them fresh. The recipe calls for sour milk. I have substituted this a few different ways and they have been fine. Try using ¼ cup fat free half and half and ¼ cup fat free sour cream or plain yogurt. I did some research and the traditional substitute for sour milk is evaporated milk and vinegar, but that sounds gross to me.”
READY IN:
21mins
SERVES:
10
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease and flour 2 bread pans.
  2. Preheat oven to 375°.
  3. Combine all ingredients in a large mixing bowl.
  4. Transfer batter into pans.
  5. Bake 1 hour.
  6. Check center with toothpick to determined doneness.
  7. Makes 2 large loaves.

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