Banana Nut Bread I Recipe -
Banana Nut Bread I Recipe

Banana Nut Bread I

Recipe by  

"Moist, nutty, and delicious."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
  3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2005

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.

Most Helpful Critical Review
Apr 11, 2003

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.

Sep 12, 2003

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.

Sep 21, 2003

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!

Mar 09, 2008

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!

Apr 11, 2003

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!

Jul 14, 2003

Fantastic! Stays moist. Flavor is great. Best banana bread I have ever tasted.

Apr 11, 2003

very good recipe. stays moist even after days and it still tastes good!!! a little sweet but other than that, it's great.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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