Loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love. It's like just eating the top off a muffin with every slice. Prepare individual slices and spread with softened butter. I prefer the four mini loaf version over one loaf.

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Name: Banana Nut Bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups Unbleached flour; 1 cup Sugar; 3/4 teaspoon Salt; 1/2 teaspoon Baking soda; 3 Bananas; 1 teaspoon Vanilla extract; 1/3 cup Butter; 1/3 cup Shortening; 2 extra large Eggs; 3 tablespoon Half-and-half cream as needed; 1 cup Walnuts chopped

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INGREDIENTS

2 cups Unbleached flour
1 cup Sugar
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Bananas
1 teaspoon Vanilla extract
1/3 cup Butter
1/3 cup Shortening
2 extra large Eggs
3 tablespoon Half-and-half cream ; as needed
1 cup Walnuts ; chopped

INSTRUCTIONS

Preheat oven to 350 degrees. Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9" x 5" x 2.5" or 4 non-stick mini-loaf pans. Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.

Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk. Add shortening, eggs, bananas, and vanilla to the dry ingredients. Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened. Batter may seem to be too thick but it will mix in. Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.

Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan. Top with remaining walnuts. Bake in 350 degree oven for 60-75 minutes for large loaf pan. Bake in 350 degree oven for 45-55 minutes for mini-loaf pans. Start checking at the lowest bake time and continue cooking until fully cooked.

Place in the middle of the oven for even baking. Test with toothpick or wooden skewer until it comes out clean, but do not overcook. If loaf is browned and beginning to split, it may appear to be done, Don't be fooled. Check with "long" toothpick or wooden skewer. If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.

NOTES

Tip: Best to cook in a full size oven on middle rack for even cooking. I baked in my micro/convection oven and had a hard time getting the center to cook so I don't recommend this type of oven. Must have full circulation to cook the bottom and middle of the loaf and I recommend using your full size oven. Update 2/17/2012: changed from sour cream to butter along with half and half. Did not have sour cream and used butter along with half-and-half this instead. Came out very nicely and will use this adaptation recipe from now on.

Let cool on wire rack before removing from pan. Run a butter knife along the outside edge if necessary to loosen and then tap the side against a hard surface. This should help to slide it from the pan.

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Banana Nut Bread

2 cups Unbleached flour
1 cup Sugar
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Bananas
1 teaspoon Vanilla extract
1/3 cup Butter
1/3 cup Shortening
2 extra large Eggs
3 tablespoon Half-and-half cream as needed
1 cup Walnuts chopped

Preheat oven to 350 degrees.  Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9" x 5" x 2.5" or 4 non-stick mini-loaf pans.  Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.

Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk.   Add shortening, eggs, bananas, and vanilla to the dry ingredients.   Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened.  Batter may seem to be too thick but it will mix in.  Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.

Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan.  Top with remaining walnuts.  Bake in 350 degree oven for 60-75 minutes for large loaf pan.  Bake in 350 degree oven for 45-55 minutes for mini-loaf pans.  Start checking at the lowest bake time and continue cooking until fully cooked.

Place in the middle of the oven for even baking.  Test with toothpick or wooden skewer until it comes out clean, but do not overcook.  If loaf is browned and beginning to split, it may appear to be done,  Don't be fooled.  Check with "long" toothpick or wooden skewer.  If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.

Add Photo See 3 more photos

Still warm and ready to slice.
KCinAZ

Ready for that first slice.
KCinAZ

Ready for the Oven
KCinAZ

Set aside in the pan to cool on wire rack.
KCinAZ

Plated and ready to enjoy.
KCinAZ

4 mini loaves
KCinAZ

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (105g)
Recipe Makes: 12 Servings

Calories: 380
Calories from Fat: 289 (76%)

Amt Per Serving		% DV

	Total Fat 32.1g	43 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 8.7g
Cholesterol 70.3mg		22 %
Sodium 2611.8mg		90 %
Potassium 198.4mg		5 %
Total Carbohydrate 20.9g		6 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 19.1g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 380

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REVIEWS

Shavarra

Best Banana nut bread ever

exstreamliners

Wonderful recipe! I had to make some substitutions as I am allergic to dairy. So, I removed the butter and cream. Substitute with 2/3 cup of Silk dairy free creamer w/vanilla. I also had no loose nuts to add so I broke up 4 Nature Valley Trail Mix Fruit & Nut bars and added them to the mix. I have also added 1 1/2 pounds of cut strawberries to the mix to help the flavor yum!

1 reply

KCinAZ 5y

Thank you so much for trying my recipe. I'm so glad you liked it and were able to adjust for dairy.

KCinAZ

Seems like I make this about four times a year when I have left over banana's. Only had 2 banana's but they were pretty good sized so it still turned out very nice. Baked 4 mini loaves. I like it this way best. Were done in 45 minutes this time so I adjusted the timing in the recipe. Would love to make it more often but oohh the calories.

11y

Quantterious

12y

KCinAZ

Made the Banana Nut Bread again but with 4 mini-loaves. Pictures have been posted. I did change the recipe: removed sour cream and added butter plus half-and-half. I like this flavor better. Mini-loaves provide that much desired crusty outside.

12y

KCinAZ

This recipe is an adaptation of my mother's banana bread and several others that I looked at for ideas. I love banana NUT bread so this one is jam packed with walnuts. You may or may not want to cut back on the walnuts. Me, I'll still pack in the walnuts again. Turned out very nicely for the first attempt. I posted this recipe.

12y

Banana Nut Bread

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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