Bangin' Banana Bread

Bangin' Banana Bread

dad_can_cook 7

"Moist, fluffy and flavorful banana bread with macadamia nuts."

Ingredients 1 h 25 m {{adjustedServings}} servings 270 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
Tips & Tricks
Banana Sour Cream Bread

Add a little sour cream for a deliciously different banana bread.

Extreme Banana Nut Bread

This banana bread is flavorful, moist, and addictive.

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Reviews 43

  1. 53 Ratings


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 the submitter's identifying himself as "professional." I figured he must know what he's doing! But so do I, and I knew I'd be a tough sell because my favorite banana bread on the planet is one I've made for over 40 years. Well, the verdict is in - I'm sold - dad_can_cook makes a darn good banana bread! His description is right on. I found it incredibly moist, chock full of banana flavor, light, not nearly as dense as most, and not overly sweet. I had some leftover toasted pecans, so sprinkled some of those over the top rather than the macadamias. Other than that, I followed the recipe as directed and would do so again. I did find, however, that the baking time was a little off. I removed mine from the oven at just 58 minutes and wished I would have set it for 55. Not a dealbreaker though, just watch the baking time carefully. While this won't take the place of my favorite banana bread, it is a great contender. Be sure to have about five, good-sized bananas on hand for this one!


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 awesome! It tastes so much like bananas and its so moist and flavorful, its amazing! I will admit I did use half whole wheat flour for just a tad more fiber, and a tad bit more mashed bananas. SOOOOOOOOOO good! This is my go to recipe from now on. I will not be using any other!

Sarah Jo

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 whole loaf for breakfast this morning! YUM!