Banana Nut Bread

"This banana nut bread is the closest I have tasted to my grandma's wonderful bread. Perfect as gifts for neighbors, friends and family too!"
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
3hrs 25mins
24 slices




  • Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
  • Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.

Questions & Replies

  1. I will be giving these as Christmas gift to my church members. I will be using a mini loaf pan. How long should I bake them and do I use the same oven setting?


  1. This is a great recipe, veggie Jen. I chose this recipe because it called for Bisquick baking mix instead of just plain flower, and I thought that sounded interesting. And the texture is positively wonderful, consistently light throughout (so many banana bread recipes I've tried don't bake evenly and have spots where it's more dense than in other parts). But it was a little too dry for our taste. I think I'd add a little more oil next time. Otherwise, this is a great banana bread recipe. Made for Spring 2014 Pick-A-Chef.


I am a mom of 2 (a 3 year old daughter and a 6 year old son). I've been married for almost 8 years now. I love to cook, but as I am a vegetarian (have been for 10 years now!) and my husband and kids are not, I am always looking for a happy medium at dinner time, which is what peaked my interest in cooking.
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