Banana Nut Bread
This banana bread recipe has been a family favorite for generations. Whenever I have ripe bananas that need to be used up, I turn to this recipe. It's quick, easy, and uses ingredients I usually have on hand. Don't be fooled by the lack of extra moisture (milk, etc.) - this bread is incredibly moist and flavorful. It also freezes well - I actually think it's even better after it's been frozen and thawed!
This banana bread recipe has been a family favorite for generations. Whenever I have ripe bananas that need to be used up, I turn to this recipe. It's quick, easy, and uses ingredients I usually have on hand. Don't be fooled by the lack of extra moisture (milk, etc.) - this bread is incredibly moist and flavorful. It also freezes well - I actually think it's even better after it's been frozen and thawed!
- Carbohydrate 917.582625 g
- Cholesterol 2153.266858 mg
- Fat 140.628275 g
- Fiber 19.8264998650551 g
- Protein 105.4316 g
- Saturated Fat 44.962151025 g
- Serving Size 1 1 Loaf (1860g)
- Sodium 1969.385 mg
- Sugar 897.756125134945 g
- Trans Fat 14.4534892 g
- Calories 5256 calories
Step-by-step
- Put bananas in mixing bowl and beat until mashed.
- Add rest of ingredients and mix until well blended.
- Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. This banana nut bread recipe checks all the boxes! It's made with simple ingredients that I usually have on hand, and it's ready in under an hour. Plus, it's moist and flavorful, and everyone in my family loves it.
I especially love that this bread freezes well. I often make a double batch and freeze one loaf for later. It's perfect for those busy mornings when I don't have time to bake something fresh. I just thaw the frozen loaf overnight and it's ready to eat in the morning. This recipe is a lifesaver for busy families!
