Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Moist and delicious. Sifting the dry ingredients definitly makes a difference. You can substitute a 1/2 cup of whole wheat flour in place of the white flour. Pecans work well in this also.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sift flour, baking soda, baking powder and salt together. Set aside.
  3. Chop nuts and measure after chopping. Set aside.
  4. Beat oil and sugar together. Add eggs and banana pulp and beat well.
  5. Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts.
  6. Bake in a greased loaf pan for 1 hour at 350 degrees.
  7. Use the toothpick test to check for doneness.
  8. Cool well and wrap. Store overnight before cutting for a moister loaf.
Most Helpful

5 5

Awesome!!! Very moist with wonderful banana flavor! Made exactly as directed, but will try with whole wheat/Splenda next time! Will definitely make again!

5 5

I tried this recipe on my friend Mikekey's recommendation and I'm glad that I did. It's a lovely loaf with very good banana flavor (I used 4 bananas as I always buy the smallest I can find). I also used the whole wheat option instead of all white and replaced the sugar with Splenda. I ended up using pecans because thats what I accidentally grabbed from the downstairs pantry and I didn't feel like making another trek down there to fetch the walnuts, lol. It's moist, soft textured and completely yummy. :D

5 5

A very moist bread with lots of banana flavor. I used the part whole-wheat option as suggested. Made for Spring 2012 Pick a Chef game.