Prep 20 mins
Cook 50 mins
This recipe came from my scout leader back in the 1970's and our troop made them to raise money for a long since forgotten reason. Its best to use bananas that are very ripe. *NOTE: Cooking times have been corrected.
- Mix ingredients together. Receipe makes two 4”x 8” loaves.
- Bake in 350° F oven for 45-50 minutes or until an inserted toothpick comes out clean.
Nice tasting quick and easy recipe. I subbed chocolate chips for the walnuts to make a nut free version my kids could take to school. I think your cooking time is way off though. I have made this twice now, once as a loaf and once as muffins. The loaf took around 50 minutes to cook through, and the muffins took 20 minutes. At 18 minutes, a loaf will still be very raw.
Between the original recipe and the reviewer comments, I think I ended with a scrumptious loaf of bread today. I used a whole wheat pancake mix as the base for my own half batch and used one large banana (double the stated). I baked the loaf for 35 minutes in my smallest pan, 7" by 3" and had the perfect amount of batter. The bread was moist and tender with a slightly chewy - slightly crispy exterior. Delicious! Made for the Safari Supper Club Summer Spectacular.
I made a single 8x4 loaf and it was perfectly baked at 30 mins. Instead of pancake mix I used E-Z Low Fat Bisquick Mix with no added fats, just egg white and Splenda for a really low sugar and fat free loaf (ok, there is fat in the nuts but thats heart healthy fat) and fat free liquid coffee creamer for the milk to add a little extra something. My only change would be to use 2 bananas instead of just the one as the flavor wasn't as strong as I would have preferred. It's very quick to make and clean up (I only used one bowl) and was great with cinnamon coffee :D. Made for Photo Tag.