33 Reviews of Banana Nut Bread

From: Sharlene~W

On Oct 25, 2005

Love this banana bread. The directions were easy to follow and quick to make (who knew you didn't need to mash those bananas first--just beat them with the beaters!). I am especially happy that I have a loaf to eat now and a loaf to freeze. This banana has an exceptional texture and holds together perfectly even if you can't resist the temptation to cut into it when it is still warm.

From: Pesto lover

On Sep 25, 2008

This was truly delicious! I used butter instead of shortening. This loaf has wonderful flavor, is moist and sure didn't last long. Thanks for sharing this great recipe.

From: Kay Demonbren

On Apr 26, 2004

Since this made two loaves, I gave one of the loaves to my boyfriend's mother. That might not have been the best choice, since the one I kept for us seemed to "magically" disappear. Very good bread; just remember, if you are going to use a glass loaf pan to lower the temp of the oven by 25*. (I forgot the first time, bread was slightly overdone). I did add a little cinnamon and nutmeg to the batter, 'cause I wanted to have a slightly spicier bread.

From: Heather U.

On Jan 20, 2005

MizzNezz, I was in the mood to bake (trying to shake off a disappointing dinner!), and I'm so glad I selected your recipe for banana nut bread. I had two large brown bananas, so I halved your recipe, which was just the ticket to use them up. What a lovely, banana-laden loaf-- glad I didn't give in to the temptation to add some spices as it's great as is. The only thing I might do differently next time is use half oil, half shortening as I noticed a slight greasy feel to the loaf. I didn't have quite the prescribed amount of banana, so I added plain nonfat yogurt to make up the difference. Seemed to work like a charm. Thanks for this delicious and very simple recipe.

From: bohorquez

On Sep 2, 2003

This is a very good recipe and very tasty! But I did not make two loaves because I wanted to make was mini-loaves with this recipe. Since the recipe says it makes 2 loaves, it will make 8 mini loaves. What I learned was: 1. Don't let the breads cook for 1 hour, but rather 30-35 minutes. 2. Fill the mini-loaf pans just about half way. They rise really nice. 3. You need a powerful mixer! I was using a 5 speed hand mixer and I thought I was going to burn it out! ha! ha! I didn't have walnuts I did find a 1/2 cup of sliced pecans and those worked well too. Thanks for the wonderful recipe! Bridget

From: Chef #580861 Nesbitt

On Sep 6, 2007

I just finished making this banana bread and it smells great.I gave one to a friend that dropped by and I had to cut a piece of the other one.Awesome!!!!!!!!!!Will definitely make this again,soon.........Very moist and tasty.I just dumped everything into the processor and added some cinnamon. Thanks!

From: T in SC

On Nov 3, 2008

I tried this just because it makes 2 loafs. The recipe was very easy to follow. The only thing I would do differently was maybe add 1/2 cup more sugar. It did not taste sweet enough for my husband taste.(which he could use cutting back on the sugar anyway) I love the bread. It was great with a glass of cold milk. Thanks for helping me use up the bananas before I threw them out.

From: digifoo

On Oct 23, 2005

Delicious. I did one loaf and the rest went into a muffin tin right along side (but for less time).

From: Recipe Junkie

On Apr 6, 2005

Very good! Nice, moist and sweet. I made muffins using this recipe, added one t of vanilla and one cup of dried cherries that I had on hand.

From: BecR

On Mar 16, 2005

This is almost exactly like my all-time, long-time favorite banana bread like my mom used to make. The only difference is, mine includes 6 tablespoons sour milk (add a bit of vinegar to milk), and eliminates the baking powder and salt. Thanks MizzNezz, for, in my opinion, the BEST banana bread recipe out there!