Double Banana Nut Bread Recipe - Allrecipes.com
Double Banana Nut Bread Recipe
  • READY IN ABOUT hrs

Double Banana Nut Bread

Recipe by  

"A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
  3. Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
  4. Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.
  5. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.
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Footnotes

  • Cook's Note:
  • Be sure not to over-beat the batter. Toothpick inserted in center of bread should come out somewhat moist. If toothpick comes out clean, you have overcooked the bread. I usually freeze the second loaf, then vacuum pack and put back in the freezer for later. Done this way, the bread is good for up to 6 months.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2013

With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma.

 
Most Helpful Critical Review
Jan 02, 2014

Prep time 20 minutes is a joke. When finished it looked picture perfect but could not even taste the banana's. They were ripe too. Sorry I love and all receipes.com but this not one I will even think about again. Merry Christmas to those these would have gone to.

 

8 Ratings

May 30, 2013

I cut this recipe in half. It calls for more bananas than most recipes and the result is a great banana flavor. I used four medium sized ripe bananas. I also added some pumpkin pie spice and half walnuts, half pecans. It turned out great. The batter seems a little wet, but the result was a moist texture even though I had to bake it the full 75 minutes.

 
Oct 04, 2013

I took the other review's advice and added a teaspoon of nutmeg & cinnamon. It was perfection! The batter made 2 dz muffins and a loaf.

 
Dec 23, 2013

Great recipe! This was a big hit for Thanksgiving. So good I had several friends ask me to make this instead of giving them a Christmas present. I followed the recipe to the letter.

 
Nov 29, 2013

This is a great recipe! I love that it has more bananas than you usually see in other recipes. I baked mine in mini loaves to give out at the holidays….I got about 10 out of it (last one was a bit smaller). I am definitely going to use this recipe from now on. The only downfall is all the bowls and dishes I dirtied, but it's worth it for this awesome bread!

 
Nov 16, 2013

I made this recipe last week and my whole family loved it! It was the best banana nut bread I have had! It was moist and yummy! I used 5 ripe bananas and pecans instead of walnuts. I made one large loaf and 4 small loaves to share with friends. I am waiting for my new bananas to ripen so I can make it again!

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 232 mg
  • 9%

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

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About the Cook

 
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