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Banana bread recipes are a great way to use overripe bananas. This recipe gets added crunch from chopped walnuts.
Heat oven to 350°F. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add banana and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients except Butter with Canola Oil.
Spoon batter into greased and floured 8x4-inch loaf pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
Serve with Butter with Canola Oil.
Dietary Fiber: 1g
I made this recipe minus the nuts though. I made mini muffins, and my family loved them. It was moist and very delicious. This is a keeper in our home.
This is similar to the recipe that's been handed down in our family from my grandmother! She used to make it in metal cans (like frozen juice used to come in way back when, but a soup can would also work) - need to cut the baking time down to 50 minutes for the cans or 40 minutes for muffins on her recipe, should be the same for this one.
It is simple and delicious. My 3 years old love it.
I used 3 large bananas that were mostly covered in brown spots. Also two large eggs. This is the best I've tried so far, including the ones that have an entire grocery list worth of ingredients.
It was great! I also threw in some cranberries, and just a smidgen of cranberry juice!..... Simply "AMAZING"
I use my frozen bananas, thawed (they turn dark brown and watery but use it all). Instead of flour to dust the pan, use granulated sugar. Use a pinch of cinnamon and a pinch of nutmeg and increase the vanilla to 1 teaspoon. Let me know how you like it then.
I made the recipe with 3 median very ripe banana's and it was delecious although the taste of banana wasn't as potent as I expected. I'm wondering if the cinnamon over-powered the banana? Next time I may leave the cinnamon out and see how it turns out :)
This is a great banana bread recipe. I give this 5 stars
Easy, quick and turned out perfect.
Great recipe! I made muffins instead...I got about 18 muffins from the recipe. Lined muffin tins with paper cups and sprayed them to just make sure they didn't stick. I checked them after 10 minutes and let them cook for another 7. Turned out great and the test was wonderful!
one batch isn't enough, always make two! Simple and oh sooooo good!
Simple to prepare - Great to eat! Yum! Made this 'gift' for many neighbors and they loved it as well.
Soooooooooooo good, my picky 1 year old loves it !!
This is great! Finally a recipe that doesn't call for 57 ingredients!!! Thank You, Thank You...Thank You!
After four years of looking for a great recipe, my tastebuds are finally satisfied. This is delicious, and it's not but several hours out of the oven. Even the raw dough tasted good, which is an indication this was going to be a winner. Will make two more batches, one at a time, this afternoon and put them in the freezer after putting in a zip-lock box and storing in a sealed box. Rather than use one or two loaf pans, I made 18 cupcakes, using well-rounded tablespoonfuls for each cupcake. After cooling, I ate one with butter. Did not stop there, though. Ate two more with butter. The rest might make it to the freezer before they are "tested" within a 2-day period. I used three very overly-ripe medium banasas. Bananas are stored in a zip-lock bag on the bottom shelf in my refrigerator, now for eight months. I also increased walnuts to 1-1/2 cups, instead of 1. Thanks for a "hands-up" recipe.
Yummy! I made this is a pyrex pan since I lost my bread and it cooked in half the time. Very good going in the recipe book!
Amazing Recipe, have tried many versions but this one is the best!!!
I have recently decided to cut back on refined sugar. Instead, I used Agave nectar the first time I made this recipe and it was delicious! Trust me, I have been a 'sweets' eater all my life and I was worried about what it would taste like. My co-workers loved it and I am making more now! If you decide to use Agave, only use 2/3 of the amount of sugar required. For this recipe, you would only use half cup of Agave and you would adjust the oven temp to 325. I baked mine for about 50-55 before I checked it. Since Agave is not as thick, the product does not brown as quickly or as much but you still need to check it!
This was the best banana bread that I have made...this will be my banana bread recipe to use from now on!
The best ever!
Best banana bread ever! I have made this recipe over and over.
Best banana bread ever! I've made it two times so far. Turns out really nice. I added in a cup of raisens and makes it extra good.
Family members like banana bread and this one fits the ticket...I plan on making several 'little' loaves as gifts for the holidays upcoming along with other goodies. We all liked this moist, tasty bread...good recipe and thank you!!!!
this recipe was very simple,to make, I add two additional banana's, its turned out very good, the girls at work loved it.
This is the very best banana bread recipe I've ever made and eaten. The butter makes it oh so wonderful!thanks!Marian M
I have made this bread several times each year since I found it in December, 2005. It is by far one of the best! I like to use really really ripe banana's (almost black) - it makes all the difference in the flavor of the bread.
The BEST banana bread I have ever eaten. Easy to make and everyone raves about it. I would suggest making several at a time, because one loaf does not last long enough. The only hard part of making this bread is waiting a day to eat it, but the wait is worth it.
This is the best banana bread I have found. Everyone I make this for raves about it. I also sprinkle brownsugar and chopped nuts on top.
My family liked this bread ...I left out the nuts cause didnt have any on hand ..and it came out great..
the best tasting banana nut bread I've had. Make it as gifts for holidays, give to all my friends and family.
This is a great recipe the bread turned out really moist and taste so good!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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