Search thousands of recipes reviewed by home cooks like you.

Double Banana Nut Bread

Double Banana Nut Bread

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Athena E

Athena E

A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
  3. Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
  4. Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.
  5. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cookin'Cyn
6

Cookin'Cyn

4/14/2013

With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma.

Kevin
5

Kevin

5/30/2013

I cut this recipe in half. It calls for more bananas than most recipes and the result is a great banana flavor. I used four medium sized ripe bananas. I also added some pumpkin pie spice and half walnuts, half pecans. It turned out great. The batter seems a little wet, but the result was a moist texture even though I had to bake it the full 75 minutes.

tgilles
2

tgilles

10/4/2013

I took the other review's advice and added a teaspoon of nutmeg & cinnamon. It was perfection! The batter made 2 dz muffins and a loaf.

More reviews

Similar recipes

ADVERTISEMENT