Quick Mix Banana Nut Bread

Quick Mix Banana Nut Bread

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
Recipe by  ccole6

“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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Adjust Servings

Original recipe yields 2 4x8-inch loaves



  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.

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Reviews (6)

Rate This Recipe
Sarah Jo

Sarah Jo

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.



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!



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.

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Amount Per Serving (16 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Extreme Banana Nut Bread 'EBNB'


next recipe:

Dad's Banana Nut Bread