Banana-Nut Bread Recipe -
Banana-Nut Bread Recipe
  • READY IN 3+ hrs

Banana-Nut Bread

Recipe by  

"Go bananas! Nothing beats the taste or aroma of baked banana bread. It's just like mom's but much, much easier."

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Ingredients Edit and Save

Original recipe makes 24 slices Change Servings
  • PREP

    15 mins

    3 hrs 25 mins


  1. Heat oven to 350 degrees F. Grease bottom of 9x5x3-inch loaf pan.
  2. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.
Kitchen-Friendly View


  • High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Decrease sugar to 1/2 cup. Increase milk to 1/3 cup. Omit oil. Bake 55 to 60 minutes.

Reviews More Reviews

Mar 04, 2009

I have made this recipe many many times. I have always added a squeeze of lemon juice or organge juice. It is awesome every time and it freezes well.

Mar 11, 2009

This recipe is good for beginners. This was not my mom's banana nut bread, but it was extremely quick and easy. My bread turned out dry and did not have enough of the "banana" taste. I will use more bananas next time. I also set my timer for 55 minutes (half way between the 50 and 60 minutes). It was already overdone. The crust was crispy and this probably contributed to the dryness of the bread. I will use this recipe again and learn from my mistakes.


3 Ratings

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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 178 mg
  • 7%

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

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