Nanna's Banana Bread

Nanna's Banana Bread

195
SHARON PARENTEAU 0

"My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite --- moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire."
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Ingredients

1 h 10 m servings 286 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 182 mg
  • 7%

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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a blender, combine milk, eggs, oil, sugar and banana pieces. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
  3. Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

195
  1. 224 Ratings

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Most helpful positive review

UPDATE: 12/18/11 This is my go-to banana bread recipe. it is always super moist without being gummy, and is always a great way to use up buttermilk and those dark bananas. the darker the banana...

Most helpful critical review

Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor. Hint: add black walnut flavoring to nuts the night before to get a REAL black waln...

UPDATE: 12/18/11 This is my go-to banana bread recipe. it is always super moist without being gummy, and is always a great way to use up buttermilk and those dark bananas. the darker the banana...

This was an excellent recipe. The cinnamon really added extra flavor. I used 3 large bananas for more banana flavor and used 1/4 tsp of salt. This bread did not last long!!

I added 4 bananas instead of two and also included 1/2 tsp of cardamom. This by far, was the best banana bread I have ever made!! It came out quite moist and just oozing with goodness!!

Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor. Hint: add black walnut flavoring to nuts the night before to get a REAL black waln...

Great recipe. I added an extra banana and divided the batter. I also folded in re-hydrated cranberries into half of it. I made muffins instead of a loaf and used apple sauce instead of oil. The ...

definitely one of the better banana bread recipes i've tried from this site. i only had soymilk on hand and i had no walnuts and vanilla so i omitted those. i also cut the sugar and oil in half ...

Best banana bread. It needed a few minutes more than 1 hour.

Tried this recipe using the chocolate chips instead of walnuts...turned out a very tasty, moist bread.

Whenever I make this, people want the recipe.