Banana Nut Bread III Recipe

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Most Helpful Positive Review

Jan 19, 2007

This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe!

—ICOOK4FUN

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Most Helpful Critical Review

Feb 27, 2012

I think this recipe is a good place to start. I used 1/2 white sugar and 1/2 brown sugar, because I like that molasses flavor. I decided to add 2 teaspoons of cinnamon, because the batter seemed a little bland without it. I also added the batter to a regular loaf pan. The bread was very brown on top for the minimum time (and my oven runs cool) so be careful with that.

—Bajonista

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179 Ratings

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Jun 15, 2003

this was very delicious. Added a little more bannas also covered with foil the last 20 minutes of cooking. I will definitely use this one again.

—ROBBIE97

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Jan 04, 2003

My family just loved this bread and I thought it was very easy to make. I did use only one loaf pan however. The cooking time was a lot longer than the recipe states. Once the outside of the bread browned the way we like it, I covered the top with foil and continued baking until a knife inserted in the center came out clean. The texture is very moist and the bread is extremely flavorful. This is a new family favorite at our house!

—DEBBIELEE3

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Jun 15, 2003

This is a eazy and quick recipe _ i made muffind instead of bread ( just cooked it less time about 15 -18 minutes for muffins ). They taste great. This recipe is a keeper THANKS Leslie !!

—SAMEENA

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Dec 11, 2002

Very moist and great flavor. I made a few modifications. I doubled the nuts, vanilla and added about 1/2 cup more bananas. I followed the advice of previous reviews and made (1) 9x5 loaf. It turned out great!!! Thanks for sharing.

—SDK0627

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Dec 08, 2004

Awesome!!! I have been using a similar Banana Nut Bread recipe but thought I would give a new one a try and this one is fantastic. I did add a little more bananas to the recipe. This one is definitely a keeper. I will use this everytime.

—YELLIE73

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Sep 16, 2003

This recipe would have been enough for one of my glass loaf pans. I still split the recipe in half and made two really nice loaves of banana nut bread. The bread was moist and very good. I had to leave it in just a bit longer (about 10 minutes) on the loaf with more batter, but it was still very good.

—Cathy

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Nutrition

Calories
205 kcal
10%

Carbohydrates
26.9 g
9%

Cholesterol
26 mg
9%

Fat
10.1 g
16%

Fiber
1.1 g
4%

Protein
2.7 g
5%

Sodium
162 mg
6%

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

Nutritional Information

Banana Nut Bread III

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 205
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 1.3g 7 %
Cholesterol 26mg 9 %
Sodium 162mg 6 %
Potassium 88mg 2 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 1.1g 4 %
Protein 2.7g 5 %
Sugars 14.5g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 5 %
Iron 9 %
Thiamin 14 %
Niacin 11 %
Vitamin B6 5 %
Magnesium 4 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.