4 Reviews

Very Tasty! I used walnuts, instead of pecans, due to personal preference. Will be making again.

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Beth A. September 05, 2010

If you've been looking for perfection, look no more! This has replaced all other banana nut bread recipes in my file. I just made a batch for Thanksgiving, and oh my, they are yummy!!! Normally I don't change a thing, but thistime the batter seemed a little dense so I added a bit of applesauce - maybe about a 1/4 cup til it became less dense. I also added one of those little pudding cups - banana flavored. Instead of vanilla extract, I used a 1/4 t of orange extract, 1/4 t of almond extract, and 1/2 t of rum extract. The critics came back saying this is the best I've ever made, and I make this often. If you use the little mini loaf pans, cooking time is only about 50 mins. One last tip, I toss bananas in the freezer when they start to turn, and then pull them out when I need to make bread. Just toss them in there with the peel, but know that they will turn black. It doesn't affect the flavor at all. I hope everyone tries this. It is soooo good and just like the name says, it's special.

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SugaJ November 27, 2008

This was in Taste of Home Oct/Nov 2007. It is fabulous, and would make a great gift baked in the small loaves pan. This bread was moist, yet dense... kinda cakelike. Great flavor-just enough banana flavor. Great with or without the glaze. I made one regular size loaf and one pan of 8 mini loaves. I found it easy to make also.

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nicoleingermantown December 03, 2007

One of the best I've ever had...

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620694 October 19, 2007
Special Banana Nut Bread