Banana Nut Bread

24
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"Simple and fantastic banana bread, if you have no buttermilk you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup or if you have any, just use yogurt "

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (55.5 g)
  • Calories 187.2
  • Total Fat - 7.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 15.9 mg
  • Sodium - 118.1 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 13.8 g
  • Protein - 4 g
  • Calcium - 42.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step 1

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Step 2

Beat the sugar and butter in large bowl for 2 minutes. Add in eggs, beat until well blended. Add bananas, buttermilk and vanilla, beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Step 3

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips & Variations


No special items needed.

Related

Bevs Best Recipes

This bread is so moist and delicious. I added more walnuts than called for, for more crunch and flavor. Saving this one!

(16 Jan 2021)