Bangin' Banana Bread

Bangin' Banana Bread

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dad_can_cook 9

"Moist, fluffy and flavorful banana bread with macadamia nuts."
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1 h 25 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
  3. Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
  4. Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.


  1. 55 Ratings

Most helpful positive review

Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large amount of bananas and small amount of sugar. I also admit I was swayed to try it anyway because of ...

Most helpful critical review

Although the banana bread seemed to be enjoyed at a morning meeting at my home, I didn't find it to be a recipe out of the ordinary or one that I would make again---just OK.

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Most positive
Least positive

Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large amount of bananas and small amount of sugar. I also admit I was swayed to try it anyway because of ...

OMGosh! I am so picky when it comes to banana bread and have searched high and low with so many different recipes to find one that I like. Well let me tell you, the search is over! This bread is...

This is GREAT! I did add a 1/4 tsp. of nutmeg to the batter but other than that I made no changes. The macadamia nuts were a wonderful contrast to the banana flavor. My kids and I demolished a w...

I loved this recipe so much that I joined allrecipes just to review it! I followed the directions for the most part except I added 1 tsp. vanilla, 1 tsp. cinnamon, 1 cup chopped walnuts (instead...

I was very pleased with the way that this Banana Bread turned out! The only changes that I made to the recipe were to cut the caloric and fat content. I substituted Splenda for Sugar, 1/4 cup of...

I didn't use the nuts since I didn't have any, and substituted chocolate chips instead. Baked it in a rectangular baking dish. Tasted great!

It's time to throw away all of my other banana bread recipes, I've now found the perfect one! Its moist, dense in flavor but not in texture, it's simply put, delicious. Strong in banana flavor, ...

Dad sure CAN cook! Some of the best banana bread I've had the pleasure of trying. Thanks, Dad!

delicious!! just make sure to check the bread after about 50 minutes. 60 minutes was a little too long in my oven.

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