Banana Spice Bread

Banana Spice Bread

7 reviews, 4.4 star(s). 86% would make again

Ready in 45 minutes

Banana bread laced with nutmeg, cinnamon and ginger... great for breakfast on the go or an after-school snack for the kids. It will disappear fast!


1/2 cup Vegetable oil
1/2 cup Granulated sugar
1/2 cup Light brown sugar
3 tablespoons lowfat milk
1 teaspoon Vanilla extract
1 cup bananas; (2 large ripe bananas) mashed
2 cups Flour
1 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 teaspoon Baking Powder
1/3 cup walnuts or pecans; chopped

Original recipe makes 12



Preheat oven to 350 degrees (F).

If using a silicone 9- x 5-inch loaf pan, lightly brush the inside with melted butter; place on a sturdy baking sheet. If using a metal or glass pan, lightly spray with cooking spray, and line the bottom of the pan with a piece of parchment paper cut to fit. Spray again with cooking spray and set aside.

With an electric mixer on medium speed, beat together oil, granulated sugar, brown sugar, milk, vanilla and bananas until blended and creamy, about 3 minutes. Sift together the flour, nutmeg, cinnamon, ginger, salt, soda and baking powder. With the mixer running, slowly add the dry ingredients to the sugar mixture, beating just until thoroughly combined. Scrape down the sides of the bowl during the mixing. Stir in the nuts.

Transfer the batter to the prepared pan. Bake about 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan 5 minutes on a cooling rack before removing from the pan. For silicone pans, loosen the sides simply by pulling away the bread, then press from the bottom of the pan. For other pans, loosen sides by running a knife around the edge, then unmold. Remove the parchment paper and let cool completely before slicing.

Makes one 9- x 5-inch loaf

(12 pieces)


This took exactly 50 minutes in my oven. This bread has great flavor. Use very, very ripe bananas for best results.

Verified by stevemur
Alert editor   


First loaf of bread I ever baked...this one! Fabulous!


Calories Per Serving: 245 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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catgurrl catgurrl

Link in another recipe. What would you serve with this?

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Never baked a loaf of bread before today. Tried this one....super easy and really good!
markpeterson 3y ago

Baked up nicely, took the full 60 min in my oven. Moist and delicious, boyfriend loved it
kmungall 4y ago

Not as good as my grandmothers recipe, but a close second!
acm 4y ago

Yes, 50 minutes is most likely the ideal baking time for this bread, judging from both my experience with this recipe and others who have tried it. It is a wonderful banana bread. As one reviewer suggested, using very, very ripe bananas is best (thank you, pnjwood!). It's a very good idea to watch the bread closely at the end if you are worried about overbaking, or test with a toothpick (as the recipe suggests) at the 50-minute mark. All ovens are different, and that's why the recipe suggests 50 to 60 minutes.
catgurrl 5y ago

I think it would've been better if I baked it for only 50 minutes, rather than 55.
mstathis121 5y ago

I didn't have nutmeg. I used 1/4 teaspoon of cloves, and worked well. Also used a handful of oatmeal, instead of nuts. Tastes great.
rickwarren 6y ago

This took exactly 50 minutes in my oven. This bread has great flavor. Use very, very ripe bananas for best results.
pnjwood 7y ago

This took exactly 50 minutes in my oven. This bread has great flavor. Use very, very ripe bananas for best results. [I posted this recipe.]
catgurrl 9y ago

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