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“This recipe comes from the Cook Yourself Thin show on Lifetime. I've made it several times. My daughter (who's very picky) has decided she likes this, though without the nuts. It's become a breakfast staple at our house. At first I was skeptical about the lack of spices such as cinnamon, etc., but I've made it as written every time and it doesn't seem to be lacking any spiciness. I have added chocolate chips, but they melted to the bottom. The only change I've done is to use Smart Balance margarine in place of the butter as I've got a dairy allergy. Enjoy!”
1hr 10mins
1 loaf

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly spray 9-x-5-x-3-inch loaf pan and set aside.
  3. In a small bowl, combine the flour, salt, baking soda and baking powder. Set aside.
  4. With a standing mixer or handheld mixer, cream the butter and sugar on high speed until light and fluffy, about 1 minute. Lower the speed to medium, add the molasses and eggs, and mix until just combined. Add the bananas and mix until well combined.
  5. Lower the speed, and slowly add the flour mixture until just combined. Using a rubber spatula, fold in the chopped walnuts and transfer to the loaf pan. Decorate the top of the loaf with the walnut halves.
  6. Bake for 1 hour or 1 hour 15 minutes, until a toothpick inserted into the center comes away clean. Cool in pan for 20 minutes. Gently run a knife around the edges and remove from pan, then cool upright on rack.
  7. Note: In my oven, the stated time is too long. I'd check it after an hour.

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