READY IN 2 hr

Quick Mix Banana Nut Bread

Read Reviews (4)

"Use your stand mixer to whip out 2 loaves of homemade banana bread in no time flat! They can cook while you prepare dinner and they'll be ready for dessert." — ccole6

Directions

Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
Mix the cider vinegar and milk together in a small bowl; set aside. Cream together the butter and sugar in a large bowl with an electric mixer. Beat in the sliced bananas until well incorporated, then stir in the milk mixture. Mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. Divide the batter evenly between the two prepared pans. Place the pans on a baking sheet for easier handling.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap in plastic wrap and store in refrigerator.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

Footnotes

Cook's Notes
Save overripe bananas by freezing in skin. Defrost before using for baking.
Pile vanilla ice cream between 2 slices for ice cream sandwiches.
Mascarpone cheese is WONDERFUL on this!

Reviews More Reviews

Aug 14, 2012

I followed the recipe exact, making no changes or substitutions. I did make muffins out of this batter, I got 12 regular sized muffins out of one recipe. Right before baking, I sprinkled each mound with a little cinnamon/sugar. Baked at 350*, my muffins were done at 23 minutes. The muffins looked very pretty (with the cinnamon/sugar on top, the tops looked like snickerdoodles!) and tasted good but for us, it wasn't a favorite. No reflection on the recipe, it just wasn't a home run for us.

—Sarah Jo

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Aug 03, 2012

Delicious! I did make alternations after reading reviews. Added 1tsp baking powder instead of baking soda. Creamed the butter 1c brown sugar 1c sugar 1/2tsp vanilla extract added eggs one @ a time. I also mashed 4 bananas with my hands so it stayed chunky I added pecans instead of walnuts! I can't wait to share with my family thanks!

—Gaja6821

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5 Ratings

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Apr 07, 2012

Had spotty bananas to use up and wanted a new recipe. Finding this one without a picture or a review is how I made my choice. This is a nice and moist banana bread that sliced nicely. I froze a couple of loaves for my son and they thawed nice without getting that wet feeling to the outside of the bread. I made 3 small loaves (3 1/2 x 6) two without the nuts for my son and 1 with nuts. Thanks ccole6 for sharing your recipe.

—Molly

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May 13, 2012

This was moist & browned nicely, but the top of mine turned out very sticky, even though I waited until it was totally cooled off to cover it. Also, the texture was too spongy.

—gidgette

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Nutrition

Calories
234 kcal
12%

Carbohydrates
30.7 g
10%

Cholesterol
42 mg
14%

Fat
11.4 g
18%

Fiber
1.5 g
6%

Protein
3.9 g
8%

Sodium
209 mg
8%

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

Nutritional Information

Quick Mix Banana Nut Bread

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 234
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 4.4g 22 %
Cholesterol 42mg 14 %
Sodium 209mg 8 %
Potassium 143mg 4 %
Total Carbohydrates 30.7g 10 %
Dietary Fiber 1.5g 6 %
Protein 3.9g 8 %
Sugars 15.6g
Vitamin A 5 %
Vitamin C 3 %
Calcium 2 %
Iron 11 %
Thiamin 16 %
Niacin 15 %
Vitamin B6 9 %
Magnesium 8 %
Folate 24 %

* 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.