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Nanna's Banana Bread

Nanna's Banana Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
SHARON PARENTEAU

SHARON PARENTEAU

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TUNISIANSWIFE
113

TUNISIANSWIFE

12/18/2011

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, the bigger the flavor. perfect recipe when wanting to use up bananas and buttermilk. The flavor and texture were superb. I added 1 extra banana, replaced applesauce for the oil, and 1/2 tsp. salt. They were wonderfully moist with a great banana flavor. I think 3 bananas is the way to go...most recipes call for 3 ripe ones. I didn't have nuts or choc. chips but had butterscotch chips. Oh wow! These really made the recipe. The combination of flavors was great. 1 tsp. of cinnamon is just enough to add a layer of flavor...it enhances the bananas and does not overpower. Because the batter is nice and thick, nuts or chips won't sink to the bottom. Came out beautifully golden brown. Made these into muffins and made 18.

MOLSONGO
68

MOLSONGO

1/6/2004

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!!

kristine162
66

kristine162

1/24/2007

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!!

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