Banana bread recipes are a great way to use overripe bananas. This recipe gets added crunch from chopped walnuts.
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3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 medium (1 cup) bananas, mashed
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup chopped walnuts
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Land O Lakes® Butter with Canola Oil
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
Combine sugar, butter and eggs in 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 prepared pan. Bake 60-65 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.
Banana bread is best the second day. Wrap cooled bread tightly in plastic food wrap. Refrigerate overnight.
Walnuts can be omitted.
Use no-stick cooking spray that contains flour to easily coat loaf pan.
With just three simple ingredients–butter, canola oil and salt–you have a tasty and versatile spread, stir-in and topping that can be used in some cooking and baking, too.