Extreme Banana Nut Bread

Recipe Rating:	61 Ratings5
Categories:	Sweet Breads, Quick & Easy
Collections:	Member's Choice, Nuts for Baking, Favorite Breads
Serves:	20
Prep Time:	20 Min
Cook Time:	1 Hr 10 Min

Ingredients

1 2/3 c	all purpose flour
3/4 tsp	salt
1 3/4 tsp	baking soda
3/4 c	and 4 teaspoons of butter
1 2/3 c	white sugar
1 2/3 c	mashed overripe bananas
3	eggs beaten
3/4 c	and 4 teaspoons chopped walnuts

Pinched by ictorres, and 10,460 more.

Robin DuPree

Cooked to Perfection

Coldspring, TX (pop. 853)

robdupree

Member Since Mar 2010

Robin's Notes:

I was given this recipe in Culinary School by one of my Professors, and I can't get enough....This is her written biography...'This is my mom's dense, excellent and definitely unhealthy banana nut bread recipe. This is great at parties, but hazardous at home. Use any type of fat in place of the butter, such as shortening or oil. It works with brown or white sugar". I followed the recipe to the exact measurements, and I will have to admit that I almost ate the whole loaf at one sitting. HAZARDOUS!

(See Robin's Original Version of Recipe)

Comments from the Test Kitchen:

This made the Test Kitchen smell amazing! The dense, nutty bread is oh-so-moist and will win over even the non-banana lovers in your life.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.

Pour the wet ingredients into the dry mixture, and stir until blended. Divide the batter evenly between the two loafs.

Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely.

Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving.

TIP: Do not taste or cut the loaves in advance.

Comments

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cathy grubar grammag

Apr 2, 2010

WOW!!!!!!! This is great!!!!!

Susan Doucette guidomeatball

Apr 23, 2010

Hi Robin, I'm new here and so far I love it. Now I know I can be a little brain dead once in awhile, i'll be the first one to admit it but i'm a little confused with the quantities of 3 items in this recipe, maybe you could clear it up for me. The 3 things are: the butter, eggs and walnuts. I'm totally confused. They're all a little confusing but especially the eggs. How do you get 3 and 1/4 eggs?? : ( I would appreciate any help you could give me because it really sounds good and i'd like to make it but I want to do it right. Thanks, Susan

Donna Blankenship Lovetoservehim

Apr 28, 2010

Hi Robin, Im so anxious to try the recipe, but I dont understand the amounts on the ingredients. Would you please clarify that for me. Im sorry to seem so dense but Im must not be reading them correctly.
Thank you, Donna

june lederer jlederer2004

May 19, 2010

I have been making a version of this great recipe for years for my 3 sons just thought I would share I use bisquick in the dry ingredients it turns out perfect everytime....

Kathy Sterling Kster2033

May 19, 2010

Yum, this sounds great. I will try it out this week, I can almost smell it now.

R C rosycalvin

May 19, 2010

As a pastry chef to another...BRAVO my dear, this is your finest! Baked today and this was the one. I had to stop myself from devouring the whole loaf, and a few ice cold glasses of milk were also criminal to this. Needless to say...I spoiled my dinner. Feeling no guilt, but gosh this is sinful! Thank you!

rene g reneg

May 22, 2010

i find the trick to me NOT eating the whole loaf of any bread i make, is to use the mini loaf pans instead... you could eat a whole mini loaf, and it won't stick to your hips! i don't know how long to bake this if i split it up into 6 minis...but i'll experiment and let you know! can't WAIT to make this... going to do that right now!

Kathy Sterling Kster2033

May 23, 2010

I made this today and it was delicous. I used pecan instead of Walnuts as I always have those on hand. One question, mine did not peak like the photo and it was ready in 50 minutes. I re-read to make sure I did the ingredients right and checked the date on my baking soda and flour. Any other clue as to why it would not of risen more? Thanks for sharing, the appearance did not affect the taste, one loaf was gone in a flash with my family here today. Thanks for sharing.

Paul Bushay chefbunyan

May 24, 2010

This looks awesome but, alas it would amp out my blood glucose meter!

rene g reneg

May 25, 2010

ok...so this recipe makes 4 mini loaves...that i baked in silicone baker for about 50 minutes...and the outer edges all ended up a tiny bit burned.. the outside did get a nice crust-and the inside was moist and delicious, and mine didn't crown either... but it still tasted sooo good... and way too rich to eat even one whole mini loaf (thank goodness).
will make this again and again i'm sure...
thanks robin!

Guilia (Guy-la)... guilia

May 31, 2010

I have been looking for a banana bread that was like my Grandmother used to make. Years I have been searching, my search is over!! this is Awesome. I didnt put nuts in because I was afraid to waste them if the bread was not any good. Man, this bread is great with or without nuts. BRAVO for the BANANA BREAD!!! Thank you for sharing!!

Marcia James lakebluffer

Jun 8, 2010

What's with the "4 teaspoons" that appears twice in the ingredients list?

And is there NO vanilla in this?

Thanks -- it looks good, but I'll wait til I get a response.

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Extreme Banana Nut Bread

Ingredients

Directions

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