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Deliciously sweet banana bread with plenty of vanilla flavor.
Ingredients
- ½ cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 very ripe bananas, mashed
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
Step 3
Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
Step 4
Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat6g | 28% |
| Cholesterol51mg | 17% |
| Sodium257mg | 11% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber2g | 7% |
| Total Sugars17g | |
| Protein5g | |
| Vitamin C4mg | 18% |
| Calcium77mg | 6% |
| Iron2mg | 9% |
| Potassium217mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This recipe’s instructions tells you to alternately mix milk and flour mixture. The ingredients do not list milk. Please let us know.
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It was the easiest receipe from scratch. Love the vanilla taste and the moistness.
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Excellent flavor and easy to make. I added 1/3 cup of sour cream for added moisture and then topped the bread with vanilla frosting. Yum Yum!
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This was an easy recipe but my husband and I were the only ones that liked it. my kids didn’t like it at all.
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I would suggest only three bananas other wise this is excellant, to many bananas makes it hard to get done, and falls apart very easily, but flavor was excellant.
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I would suggest only three bananas other wise this is excellant, to many bananas makes it hard to get done, and falls apart very easily, but flavor was excellant.
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Very moist and cake-like. It made my whole house smell delicious! I will make this recipe again and again. The brown sugar gave it a tasty crust. I took the advice of other reviewers and only used 3 large bananas and one whole cup of nuts (I used pecans).
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I previously reviewed this recipe and gave it 4 1/2 stars, very yummy. My whole family loves this bread. I just made it again for the first time since we moved to CO. I was worried about the altitude, so I added about 1/4 c. flour and made no other changes, except to sprinkle about 2 TBSP brown sugar on the top before baking. It turned out wonderful! Only had to bake for 50 mins. My son could not keep his hands off! So good!!!
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Absolutely delicious! It was my first banana nut bread, and it was easy and turned out perfect. I used three bananas and about 1 1/2 cups walnuts, and I had to bake it a little longer, about 1hour and 20 minutes.
I will definitely make this again! Big plus: no need for fancy ingredients, I could make it with what I had at home. -
Delicious,and it was easy had all the ingredient’s around the house except the walnuts
left them out tasted great. i’m going to share this recipe with my family!!!!!!!! Thank You -
Very moist bread! Like a goof, I forgot to add the nuts and it seemed to be missing something. Next time I will be sure to tape them to my head so I don’t forget them. I’m sure I’m just recovering from the shock of now having a “teenager” Happy 13th Arica!! Thanks for the recipe J.R.!
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Excellent recipe – we liked it best the next day – after having been cooled, wrapped and refrigerated overnight. It was sweet and excellent.
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i had made some banana nut bread in the past…and this recipe is by far the best.i couldn’t quit eating it. in fact i’m here cause i’m fixing to make another loaf. thank you for sharing
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This banana nut bread recipe is the best I’ve come across. I’m not sure what does the trick whether it be the extra vanilla or the whisking/sifting the dry ingredients or brown sugar instead of white or what, but for kicks I made a struesel topping (flour, brn sugar, nuts, and butter) that I put on top about 20 minutes into baking and it added an extra flare in the final result. I love this recipe! Usually quick bread recipes that I use don’t take up the entire 9X5 bread pan but this one did and I can’t wait to share the loaf with my neighbors! It’s so entirely moist and light and full of flavor -defintely one of my comfort foods. Thank you!
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Excellent receipe….I added a cup of chopped dates…bread was gone within 20 minutes of coming out of the oven. Will make two loaves next time.
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Great bread. Nice flavor. Love the crunchy crust.
This ones a keeper. -
Easy to make, DELICIOUS! Wouldn’t change a thing. Did take a about 7 minutes longer to bake.
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YUM YUM….Even my picky kids ate it…..delicious…..
Michelle
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This is my first banana nut bread and it came out fantastic! I hardly ever make cakes or breads from scratch because it is usually easier to buy a boxed mix, but boy am I glad I tried this one. So simple and so good! I’ll be making this very often. Thanks for the recipe.
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We added a little oatmeal and chocolate chips in place of the nuts – which my husband can’t eat – and it was very good.
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Great, moist bread. We loved it at my house. Thanks for the recipe! A+
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The most moist banana bread recipe ever….I put a little brown sugar on top of the bread when I put it in the oven to bake and it was nice and crispy on top…
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very good i used 1/2 cp of oatmeal instead of walnuts. and made mini muffins
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Not as sweet as i thought it would be, but very moist. My family loved it the way it was, but I think I was the only one who thought it wasn’t sweet enough.
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I made this b/c I didn’t have baking soda. I’m glad I did b/c this was so delicious! The traditional version can be heavy, but this is light AND moist. The butter I spread on it made it so wonderful!
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Flavor was great but texture was not. It was crumbly. I make a new banana bread recipe weekly from all recipes (for my daycare) and this was my least favorite. The kids still loved it even though it crumbled.
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I really like this recipe. The thing I liked best about it is that its not too sweet. I didnt have walnuts so I substituted frozen blueberries and it turned out really good!
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I think by now I must have tried every single banana bread recipe on this site. I could never find one exactly to my liking. Well, I think my search is over. This banana bread is light and fluffy, and rose nicely, with a crunchy crust and a moist crumb. I did change the recipe ever so slightly, though, using about 1 3/4 cups flour, three bananas, and just half a cup of sugar.
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This was pretty good. Loved the walnuts. Will make again. Thanx for the recipe.
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Great recipe. I didn’t have 4 ripe bananas, just 2 un-ripe ones, so I cut the flour down to 1.5 cups. Tasted great anyway! As always, I used pecans instead of walnuts. I’ve tried several other banana bread recipes on this site, and this is the best so far.
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I don’t know what I did wrong. The batter was very thick and the bread was dry. I had 4 very large ripe bananas and I only used two of them. Maybe that’s why it was dry? That’s the only thing I changed about the recipe. Maybe my oven cooks hot. I’m not sure. I may give it another try.
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I was searching through the recipes for a good banana bread to bake; having never baked one before, it was a tough decision. I opted for this one and it turned out really great. The first time i made it i used three large bananas instead of four. Instead of nuts, i used a cup of golden raisens. I baked for exactly an hour and it was ready. Both me and my fiance thought it was really sweet and great tasting (and i didn’t even use to like banana bread). I had two bananas left over so a few days later i made another loaf; this time i only had one egg, but the bread still turned out really great. I’d recommend this recipe to any first time banana bread maker! Easy to make and easier to eat.
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My boyfriend is ALWAYS asking for me this bread when we sees we have bananas
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I didn’t change this recipe at all. It is excellent. I used 4 rather large bananas and it worked out perfectly. The only thing I added was a sprinkle of brown sugar to the top of the cake before baking. It took about an hour in my oven. Great recipe!!
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What a fantastic recipe! The brown sugar gave it such a wonderful flavor. It’s easy to prepare, and practially fool-proof; due to some “human error” I was half convinced it wouldn’t turn out, but it came out perfectly! I’ll never search for another banana bread recipe again. Thanks so much!
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Easy recipe, but just not sweet enough. I did sprinkle a bit of brown sugar and chopped nuts on top so I am just eating the top… I would add at least 3/4 c. more sugar to this. It also came out very dark… never have seen such a dark banana bread.
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The first time I made this the center of the bread was not done. So the next time I made it, I split it up between 2 loaf pans and they came out great just a little short. I found out why it didn’t cook right the first time, my loaf pan is smaller than the one recommended, silly my I didn’t even look. It tasted so yummy and now I even put the batter in muffin cups and make muffins.
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Excellent texture and flavor. The only thing different I did was use brandy for the vanilla and topped with a coating of brown sugar before baking. Exactly 1 hour at 350 and it was perfect, moist and delicious. The house smelled so wonderful too!
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Superb. Like others, I always sprinkle brown sugar on top. One thing I’d note to anyone making a banana bread for the first time: Trust your instincts! Bananas vary, so if yours aren’t very sweet, add more sugar. If yours are especially moist, add a bit of extra flour (the finished dough should be like a thick muffin batter). This recipe is forgiving enough to work even without these alterations, but a sense of adventure really helps take it up a notch.
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Came together very easy. Only had two bananas so I added a tad of banana extract as well. Very pretty color. I thought it could have been a bit sweeter. Family seems to like it just fine.
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This reciepe really does deserve a 5 star rating the texture is light and not to dense and the brown suger gives the crust a nice crunch like texture after its done bakeing. The family loved it bgetter than our old family reciep. This ones a keeper!
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This was a rich, flavorful banana nut bread. I don’t like my banana bread to be bland; after trying a few of the other recipes on this website, I’ve settled on this one and won’t search anymore! I like to sprinkle sugar on top of the batter before I stick it in the oven to make a sweet topping.
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Excellent.. very, very good. It was my very first time baking this kind of bread, I just followed the directions and it turn out great, I’ll be making it again and again. Thanks for the recipe.
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This was easy and very good, I changed the recipe a little, I used 1 cup whole wheat flour and 1 cup unbleached flour, added another egg, and two more bananas, it turned out moist and wonderful. All three of my baby girls loved it and asked for seconds!!
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I made this for my coworkers and everyone lived it! It had a great banana flavor without being overwhelming. What a great hearty, dense bread. It was a huge hit! I’ll definitely keep this as my standard banana bread recipe.
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I have made banana bread for many years. This is moist and I love the walnuts in it. I did “chunk” the walnuts and everybody raved over it.
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This was wonderful, thank you for a great recipe.
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This is a wonderful recipe for banana nut bread. It was very moist and wonderful!! Will make again! Thank you for the recipe!
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Moist and tender. Loved it.
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Yummy, moist and delicious. Thanks!
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What an awesome recipe! My husband and I had half of the loaf when it came out of the oven – we could not wait for it to cool. He just kept commenting how great the “cake” was and that I will now have to do it more often – first time I even attempt to make banana nut bread. Wonderful smell while it is baking, simple and delicious. Only thing is I used the bisquick mix instead of the flour, salt and baking powder. Great recipe – a keeper!
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In the words of my husband “This is the best banana nut bread recipe”. “This one’s a keeper”. Great recipe…A+
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Good recipe, though I only have the 4×8 pans, so one makes it too full, so I used 2 pans instead and cut back on the time to 45 minutes. Worked fine. Next time, I will double the recipe and make 3 loaf pans.
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Good, but the sweetness overwhelmed the bananas
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This banana bread was excelent. I thought at first that it might have calledfor too much baking powder, but no! I havent had better banana bread ever!!!!!!! This was wonderfuland my whole family loved it. That says a whole lot with picky 4yo’s. You have to try it. Thanks for sharing the recipe.
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This recipe made delicious bread. The only thing I changed was reducing the sugar to 1/2 cup, but thats just because my family doesn’t really have a big sweet tooth.
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Yum! I’m eating a piece right now! I doubled the recipe thank goodness or we’d be fighting over it. Thanks for the suggestion on sprinkling brown sugar on top, it was great. My husband said this is now his favorite, even replacing his favorite cake. I used pecans because that’s what I had and I was a little short on bananas but it turned out great. Thanks, it’s a keeper!
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Was very moist and delicious. Try with butter, yummy!
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This was pretty good. I made it exactly like the recipe called for, but it turned out a little dry. I think my oven may run a bit hot though. I wish I had read the post about brown sugar on the top earlier. Will try that one next time. The pecans sound like an awesome add in. Good, but definately needs a second chance for me. Not very much banana flavor.
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Actually 4 1/2 stars! Very good! Moist, perfect texture. I baked for 50 minutes at 325 & it was perfect. The only reason I didn’t give it a 5 is because there are a couple of BNB recipes I like a little better. But this one is truly really good!
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Yummy! I didn’t have 4 bananas, only 3, so I used 1/3 cup milk to make sure there was enough moisture. It worked great. Also, I added some cinnamon to the batter. I greased the pan and “floured” it with sugar which gave the loaf a nice added touch of sweetness. Also, I sprinkled some brown sugar and cinnamon on top before baking. After an hour, the middle was still a little gooey, so I turned off the oven and left the bread in for another 15 minutes, per another review. It was perfection!
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Absolutely delicious! It was my first attempt at making banana bread, and I followed the instructions as written. My family always mentioned it as a “cake”, which I enjoyed!
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Yummy!!! I had to make banana bread today because my 2 year old decided to peel all the bananas I had in the house, so I decided to try this recipe since I don’t have one that I use on a regular basis. I think this will be the one I use all the time now! This is so good and moist…even my 2 year old, who hates bananas (but apparently loves peeling them), kept shoveling it in and saying “I like it! Want more, please!”
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Excellent!
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I found this to be somewhat lacking in flavor. Were I to make it again, I would add cinnamon and perhaps some allspice and nutmeg. Brown sugar sprinkled on the top helps.
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My cooking time was acutally 45-50 min? Good tasting and very easy to make! My family couldn’t wait for the bread to cool… served it with “French Vanilla” topping. Yum!
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I had 4 large very ripe bananas that I needed to use up and decided to try this recipe. It was incredibly moist and a pretty typical banana nut bread. I followed the recipe and felt that it could have used more walnuts. I found myself wanting some spice, so I might play around with it by adding a little cinnamon & nutmeg. Unlike other reviewers, I did not find it to be too sweet & my bananas were extremely ripe.
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This was good, but not the best I’ve ever had. I did have to bake it longer than what it said, but also it did need a little more sweetness for my liking.
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This bread is tasty- although I would not have minded if it was a tad bit sweeter. I pretty much followed the recipe- used half brown and half white instead of all brown sugar and added a tbsp of maple syrup. The bread had a nice texture to it. However it was not done in an hour and I let it bake an additional 15 min. at 350. I will make again and add a touch more sugar.
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Great, easy recipe! I actually like it better than my other banana nut bread recipe. My family loved it. Thanks for sharing!
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This is a great recipe! I added a box of banana instant pudding mix and some mini chocolate chips. I made muffins instead of bread and baked them about 20 minutes, then just kept checking them every 2-3 mi until they were done. I lost track of the exact time, but it was about a 1/2 hr. This recipe made 36 muffins. The kids had them warm out of the oven after school for their snack. I felt like “suzy homemaker”! They RAVED about them!
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I work at a local college and made this banana bread. Everyone enjoys the flavor. It sometimes takes awhile to add the dry ingredients and mixing it a long time doesn’t hurt it.
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This bread is absolutly awesome!!
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VERY GOOD! My fiancee ate it up and loved the brown sugar topping!
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I just made these 🙂 I made 12 muffins. They are Fantastic! only change I will make next time is to reduce the Br. sugar to 1/2 a cup…. overpowers the taste of the banana’s’ They set up Beautifully! This recipe is a keeper! thank’s J.R. May! 🙂
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This is a cake like loaf. It was the best right whem it came out of the oven. I sprinkled some walnut pieces over the top before I put it in the oven to bake. I might try it as a actual cake one day, serve it with some coffee. Brunch with the girls will be great!
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After trying other Banana Nut Bread recipes, this one was the best. I get a lot of requests for the recipe. Thanks.
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Great easy to make recipe. I had a craving for banana nut bread when I made this and ate half of it when it was done!!
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Made it this morning. Came home from work and my whole house smells like banana bread. This is the best recipe I have tasted. Yummy!!!!
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Awesome!! Totally delicious, beautifully browned and easy, easy, easy! A family favorite!
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EXCELLENT flavor & taste. however the instrustions are a little vague for a new cook. The recipe does not read sift flour prior to measuring, if you don’t the berad might too dry. I added the flour mixture to the bananas, so that I could control the amount of flour, as the amt. depends on the size and ripness of bananas.
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I am not sure why this is not a 5 star across the board? This is the ultimate banana bread! I added more walnuts and a three drops of banana extract because my banana’s were not real ripe yet. and wa-LLA, the perfect banana bread. I also cooked for 1 hour and 15 min. PERFECTION!
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It was ok, It’s banana bread.
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I am sorry, but this is just not the best recipe for banana bread. I have been making banana breads for 25 odd years and this one is not a keeper.I made this just as the recipe stated and it was so pale in color on the inside and way too heavy and dense. It needs to cook longer than one hour also. Try 70 minutes.Less banana, about 2 large, very ripe bananas. Very disappointed in this one. There are much better recipes on this site for banana bread.Try the banana banana bread recipe. sorry….
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This was a nice base for banana nut bread…I tweaked the recipe to suit my own tastes. I used half brown /half white sugar and pre-sifted my flour so it would not turn out too dense, which sometimes happens with banana nut bread. I added a packet of instant banana pudding for additional flavor and moisture, along with some cinnamon and nutmeg. Oh?I also used very nicely ripened bananas for the best flavor. To bake, I used small individual loaf pans and they turned out perfectly.
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Very good! Nice and moist. It took 1 hour 10 minutes for me; would definitely make it again.
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Very good! Nice and moist. It took 1 hour 10 minutes for me; would definitely make it again.
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I made this recipe as muffins and it took about 35 minutes at 350. It made 12 perfectly sized muffins. I sprinkled the tops with extra walnuts and brown sugar. Wonderful!
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I added cinnamon and a packet of butterscotch cook and serve pudding. It was moist and great. I sprinkled nuts on the top and when finished drizzled a glaze over top. It was moist and tasty.
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This is a really great recipe to turn vegan. Just swap out the butter for oil, and the eggs for egg replacer. It came out wonderful! I also added cinn. and ginger, and topped with extra walnuts and sugar.
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especially good reheated with butter on it.
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This is very easy and tastes great! I served it to friends and they thought I actually knew how to cook 🙂
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Perfectly moist and wonderful. I did use oil instead of butter and only had 3 very ripe bananas, and it was still amazing. This will be my permanent banana nut bread recipe!
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Loved it. I added about 1 1/2 to 2 cups walnuts and a bit of cinnamon, nutmeg and clove to the dry ingredients. Very easy and delicious. I think this is my new banana bread recipe!
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This super easy recipe makes a very moist, absolutely delicious banana bread. A made it and took it to a party, it just flew off the table!
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This is pretty good, but not great. I will stick to my standard recipe for now. It is a lot better toasted with butter than it is plain.
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I followed this recipe for half the serving, and put in some coconut flakes and almonds instead of walnuts. This turned out to be one of the most delicious muffins I’ve ever made! Thanks for the recipe 🙂
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The lightest banana bread I ever made, maybe I beat it too much. Literally fell apart. Next time will make it into muffins.
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very yummy. sifted flour twice prior to mixing — just beacuse my breads always sag and droop — but this one came out light and fluffy! (and used self raising flour/no additional baking powder) Used the advice to sprinkle brown sugar and waluts on top –great idea and yummy texture! wonderful experience!
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I had some bananas that were too ripe to eat so I thought I would make some bread. I didn’t even have to go to the sore because I had everything I needed in my kitchen! It turned out to be a beautiful bread. I made one loaf plain and one loaf with chocolate chips mixed in and both were delicious!
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