Extreme Banana Nut Bread 'EBNB'

1,412 Reviews 48 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
SASEIGEL
Recipe by  SASEIGEL

“This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
  3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

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Reviews (1,412)

Rate This Recipe
Virginia Sista
1728

Virginia Sista

I had to give four stars as the recipe was written. The taste is 5-star, but the instructions resulted in two little dry blobs of white flour in one of my mini loaves!!! Unacceptable! I would have been mortified had I served this to company!! I think the steps need to be amended as follows: CREAM butter and sugar, ADD eggs, one at a time, mixing after each addition, MIX in mashed banana, MIX in DRY ingredients to WET in three batches, scraping down after each, STIR in nuts. It makes no sense and serves no purpose that I can see to *stir* in banana, eggs or dry ingredients. They need *mixing* to be thoroughly incorporated. I added 1 tsp vanilla and 2 tsp cinnamon. Used dark brown sugar/white in a 3:1 ratio. Pecans instead of walnuts. Have not tasted anything this great in a LOOOONG time! The crust is fabulous, banana flavor is great, moisture is awesome! And I read it will be better tomorrow!! Amazing.

SENTIENT
789

SENTIENT

FINALLY! Someone who KNOWS what banana nut bread is supposed to be! Like others, I added 1/2 tsp baking powder, used half white and half dark brown sugar, and used pecans instead of walnuts. This is JUST LIKE MOMS! Thank you so much! I had tried two other recipes from this website and they turned out to be more like banana nut dessert cake, THIS is banana nut bread, it has substance! I used 3x8 loaf pans (it filled them just right), reduced the temp to 325, and cooked for about 70 minutes. They were a little too brown on the top, but that's just my bad electric oven, the humidity, and the combo of unbleached flour and dark brown sugar most likely. Mom would be proud of this bread! If you want something healthy to snack on, eat a luna bar, if you want something tasty, eat this bread! PS: If anyone wants to save a bowl and skip a step, I just mixed the wet mix as directed, then dumped the salt, baking soda, baking powder, and flour on top and mixed it all in at once. It turned out FINE.

FIREFIGHTERWIFE
543

FIREFIGHTERWIFE

This is a great recipe for banana bread! What I love about it is its intense flavor. It's is unlike most banana breads in that it is very dense and quite moist. You can taste the butter in this bread along with the bananas--it practically melts in your mouth! My house smelled so YUMMY as the loaves baked. My family and I went through both loaves in just two days. Caution! It is highly addicting and hard to stay away from! The only changes I made to this recipe were #1. I added 2 tsp. vanilla #2. I used chopped pecans instead of walnuts & #3. I baked for 55 minutes instead of 60-70 minutes (this would have overcooked/burned the loaves)I have a 4 year old oven that bakes evenly/accurately. I would check the loaves of bread at 55 minutes before allowing them to cook any longer. This recipe easily earns 5 stars! My kids & hubby can't wait for the bananas to over-ripen! It would be hard to flub this recipe!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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