Quick Mix Banana Nut Bread Recipe - Allrecipes.com
Quick Mix Banana Nut Bread Recipe
  • READY IN 2 hr

Quick Mix Banana Nut Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 4x8-inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  1. Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
  2. 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.
  3. 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


  • 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

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

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!

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.

Nov 08, 2014

This is the only banana bread recipe I use. Been making it for years. My kids just love it, but sometimes I add a 1/2 cup of apple sauce to make it a little more moist.

Jul 12, 2014

This is a very easy and good banana bread recipe. This reminds me of a banana cake my mother would always make to use up any ripe bananas that we're around. She would always use the cider vinegar and milk in her recipe too. My only concern is that it didn 't rise and came out pretty flat. Delicious anyways. My daughter loves anything banana and asked me to make this for her again next week. Also, I appreciate all if the comments from those of you who have made this before......Thank you .

Nov 01, 2013

my 11 year old daughter has made this twice and followed the recipe as is. Both times it was perfect. I am trying it myself and adding pumpkin seed nuts along with the walnuts.


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 39 mg
  • 13%
  • 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.

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