Brown Sugar Banana Nut Bread I Recipe

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Most Helpful Positive Review

Jan 07, 2006

Superb. Like others, I always sprinkle brown sugar on top. One thing I'd note to anyone making a banana bread for the first time: Trust your instincts! Bananas vary, so if yours aren't very sweet, add more sugar. If yours are especially moist, add a bit of extra flour (the finished dough should be like a thick muffin batter). This recipe is forgiving enough to work even without these alterations, but a sense of adventure really helps take it up a notch.

—EVERYWHERE

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Most Helpful Critical Review

Apr 11, 2003

This recipe's instructions tells you to alternately mix milk and flour mixture. The ingredients do not list milk. Please let us know.

—TAN

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312 Ratings

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Dec 27, 2007

For probably 40 years I have made a banana bread with a recipe I got from a wonderful home ec teacher which included sour cream. Since I didn't have sour cream, I made this recipe. This is good, but more cake-like...not nearly as rich or dense as my old favorite banana bread which I will continue to make. The sour cream must be what makes the difference!

—naples34102

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Sep 14, 2003

Absolutely delicious! It was my first banana nut bread, and it was easy and turned out perfect. I used three bananas and about 1 1/2 cups walnuts, and I had to bake it a little longer, about 1hour and 20 minutes. I will definitely make this again! Big plus: no need for fancy ingredients, I could make it with what I had at home.

—MOPPEL

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Apr 11, 2003

I would suggest only three bananas other wise this is excellant, to many bananas makes it hard to get done, and falls apart very easily, but flavor was excellant.

—CHARMED_TWICE

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Jun 18, 2003

Excellent flavor and easy to make. I added 1/3 cup of sour cream for added moisture and then topped the bread with vanilla frosting. Yum Yum!

—MUMOF3BZ

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Aug 17, 2009

I previously reviewed this recipe and gave it 4 1/2 stars, very yummy. My whole family loves this bread. I just made it again for the first time since we moved to CO. I was worried about the altitude, so I added about 1/4 c. flour and made no other changes, except to sprinkle about 2 TBSP brown sugar on the top before baking. It turned out wonderful! Only had to bake for 50 mins. My son could not keep his hands off! So good!!!

—Sarah

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Apr 11, 2003

Very moist and cake-like. It made my whole house smell delicious! I will make this recipe again and again. The brown sugar gave it a tasty crust. I took the advice of other reviewers and only used 3 large bananas and one whole cup of nuts (I used pecans).

—Leigh Ann

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Nutrition

Calories
273 kcal
14%

Carbohydrates
37.9 g
12%

Cholesterol
56 mg
19%

Fat
12.1 g
19%

Fiber
1.9 g
8%

Protein
4.5 g
9%

Sodium
257 mg
10%

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

Nutritional Information

Brown Sugar Banana Nut Bread I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 273
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 5.5g 27 %
Cholesterol 56mg 19 %
Sodium 257mg 10 %
Potassium 216mg 6 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.9g 8 %
Protein 4.5g 9 %
Sugars 16.9g
Vitamin A 6 %
Vitamin C 6 %
Calcium 10 %
Iron 16 %
** Thiamin 21 %
Niacin 19 %
Vitamin B6 12 %
Magnesium 9 %
Folate 31 %

* 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.