Recipe by Gwynne Comstock
"Moist, nutty, and delicious."
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2 1/2 cups
1 1/2 cups
1 1/4 cups
1 1/2 teaspoons
1 1/2 teaspoons
I altered this recipe, taking suggestions from all the previous reviewers. I shorted the sugar 1/2 cup and used half brown sugar and half white sugar for the 2 cups required. I also added 2 tsp of cinnamon, and used butter instead of shortening. I put in 4 very ripe bananas, didn't bother to measure them and I used pecans. I also cooked it just a little longer than recipe calls for. Family and coworkers RAVED. Very moist and lots of banana flavor.
The texure of this bread was medium to light. It was very moist. I liked everything about it except that I thought it was too sweet. I made mini loafs with half the batter. I like banana nut bread to taste more like bananas and nuts with bread. This was more like sugar with bananas nuts and bread. I think I am trying to convince myself that I like it but I don't think I really do.
This recipe made the most delicious and moist banana nut bread. It was so easy to do, just mix and stick in the oven. My boyfriend and I made 4 loaves in a month. :) I like to add 2 tsps. of cinnamon and 1.5 tsps of nutmeg for a little extra spice. I stir in 3/4 of the walnuts and leave the rest to sprinkle on top with sugar. It makes for a nice crust. And if you're short on bananas, add some apple sauce (but not too much as it can make the bread TOO moist).
We did notice that it took a little longer to cook than specified, about another 30 minutes. It's best just to check the center of the bread after an hour in the oven.
Delicious!!! I was looking for a quick, easy nutritious bread... this was it! I just made my own buttermilk(2 tsp lemon juice per 1/2 cup milk and added more nuts. A big hit and simply disappeared!
This came out really well! I doubled the recipe and made 2 pans of mini loaves and 2 large loaves (9x5) - I added chocolate chips to the larger loaves - delicious! I read the reviews and lessened the amount of sugar, but did both of brown and white sugar. To make things easier, I mixed all the wet ingredients in my electric mixer and all the dry ingredients in a large bowl, and then combined them slowly. My bananas were not completely ready but I tossed them in my food processor and gave it a quick spin to make it easier. Finally, I topped the mini loaves with walnuts which added a nice crunch!
terrific recipe!! moist and tasty!! the buttermilk makes this a real stand out. I used real butter also for the shortening. This is the best!
Fantastic! Stays moist. Flavor is great. Best banana bread I have ever tasted.
very good recipe. stays moist even after days and it still tastes good!!! a little sweet but other than that, it's great.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Nut Bread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 100
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