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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 1515g Recipe makes 1 loaf) |
||
| Calories 4493 | ||
| Calories from Fat 1893 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 210.3g | 323% | |
| Saturated Fat 97.5g | 487% | |
| Monounsaturated Fat 48.1g | ||
| Polyunsaturated Fat 49.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 793mg | 264% | |
| Sodium 4263mg | 177% | |
| Potassium 2716mg | 77% | |
| Total Carbohydrate 617.8g | 205% | |
| Dietary Fiber 24.9g | 99% | |
| Sugars 367.7g | ||
| Protein 62.4g | 124% | |
Moist Banana Walnut Bread
By: Kim D.
I've tried a lot of banana bread recipes, and this is by far the best I've ever tasted! I found the recipe in the Utah Dinning Car Cookbook, by the Junior League of Ogden.
1 loaf
Ingredients
- 3/4 cup butter
- 1 1/2 cups sugar
- 4 bananas, mashed
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- 3/4 cup chopped walnut
Directions
1
Preheat oven to 325°F.2
Grease and flour a loaf pan.3
Cream the butter and sugar thoroughly.4
Add the bananas, eggs and vanilla; beat well.5
Sift together the flour, baking soda, and salt.6
Stir flour mixture into the banana mixture, alternating with the buttermilk.7
Add walnuts and mix well.8
Pour batter into prepared loaf pan.9
Bake at 325°F for 1 hour and 15 minutes.10
Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Tropical > Bananas
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #743688
On May 26, 2008
I made this with chocolate chips (lightly dusted them w/flour so as not to sink) and used skim milk. I made half of recipe for muffins (also took them out after 30 mins) and a small loaf (took out after 45 mins) and it was GREAT 
Highly recommended!
From: Chef #694799
On Feb 14, 2008
We all loved it. This receipe was extremely easy to make. The only changes I made were, I added a little more walnuts, and I turned them into muffins. This receipe made 24 muffins and cooked at the same tempurature for 30 min.
From: Chef Music
On Jan 3, 2007
I love it. It's the best receipe I have ever had. It wasn't dry, but so moist. I'm sure it was the buttermilk that helped. Using butter instead of shortening makes a big difference in taste. When your bananas start turning brown, use this recipe and make someone happy - YOURSELF!
From: Nick's Mom
On Oct 16, 2006
This delicious banana bread is moist, rich, and buttery. I used a glass loaf pan sprayed with cooking spray. I only used 3 bananas because they were very large. The Banana Bread was done in exactly the time stated. My Mom called last night, and I had to break it to her that I found a banana bread the rivaled hers!Thanks for sharing another delicious recipe Kim. Nick's Mom
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