10 Reviews

Great little snack for us this afternoon. Great banana flavor, and worked well with the peanut mixture. Drizzled a real small amount of chocolate syrup on the top. YUMMY.

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weekend cooker November 09, 2014

A really great bread! Similar to what grandma would make! I substituted Walnuts for the peanuts as we like them better. Thanks Karen for this recipe. I made for PRMR!

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nochlo July 08, 2013

Delicious banana bread!!! I made this as written with 2 exceptions, I only made 1/2 of the recipe and I subbed mini chocolate chips for the peanuts due to DS doesn't care for any type of nut. Nice and moist with a great banana flavor, then add a bit of chocolate, yummy!!! Thanks for sharing the recipe. Made for 2013 Spring PAC.

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diner524 April 28, 2013

I used this recipe and made muffins today. I halved the quantities and it worked very well, cooked in 25 - 30 minutes. I really enjoyed the peanuts in this - took good ole banana bread up a notch !!

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katew January 14, 2012

Oh, this is a divine banana bread recipe, Karen Elizabeth! I love the hint of lemon, and the peanuts are wonderful in it, too! I used a 8 1/2 x 4 1/2" loaf pan, and wish I'd used a 9x5" pan, but ended up baking the extra in a glass ramiken, which gave me a lovely little loaf as well! I'll definately count this as one of my favourite banana bread recipes ever! Thanks, KE! Made for PRMR Tag.

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Katzen March 11, 2010

You are spot on with this recipe Karen! Great Bread. I followed nearly exactly as written, I used chopped peanuts as well as some chopped macadamia's I had on hand, but had forgotten I had thrown my loaf tin out and forgotten to buy a new one...no problems I used a square tin, it came out probably not as deep as it should but still was near perfect just the same. I sprinkled with brown sugar and some leftover nuts on top....delicious! This bread has a really lovely banana flavour, moist and not too sweet! Thanks Karen...DH especially enjoyed this!

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Tisme February 15, 2010

This is a winner alright. With the exception of using 2/3 cup of Splenda for the sugar and walnuts for the peanuts (the local store didn't have any peanuts) I followed all else as ask. This very moist and yummy bread baked perfectly at 60 mins in a 9x5 loaf pan. :D

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Annacia February 02, 2010

I'm not usually big on banana bread, but must admit that this recipe makes for a great tasting loaf ~ The banana flavor really comes through nicely (& should with all those bananas in there)! I liked 2Bleu's tip on sauteing slices of this bread for breakfast, & I then served them with a homemade apple syrup I'd recently made ~ SO NICE! [Made & reviewed in Zaar Chef Alphabet Soup Tag]

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Sydney Mike December 03, 2009

Finally! A simple and delicious banana bread with lots of bananas! I made a half loaf using AP flour and a smaller 6x6 casserole dish and it baked for 70 minutes. I so wanted to use chopped pecans, but kept true to the recipe and was not dissapointed. The chopped peanuts are a very nice twist. I'll be serving leftovers for breakfast by slicing the bread, then saute'ing in butter till warm (our favorite). Thanks for sharing the recipe. :)

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2Bleu November 15, 2009
A Winning Banana Nut Bread