Blender Banana Bread

"This was my Aunt Karen's 4-H nutbread recipe."
 
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photo by Christina G. photo by Christina G.
photo by Christina G.
Ready In:
1hr 10mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • In a medium bowl combine flour, baking powder, and salt.
  • In blender chop nuts for 10 seconds.
  • Add to dry mixture.
  • In blender put sugar, butter, egg, bananas and milk.
  • Push puree for 15 seconds.
  • Pour over dry ingredients and mix till moistened.
  • Bake in a 9X5 pan at 350 degrees for 1 hour.

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Reviews

  1. I never thought I would find a copy of this easy recipe, years ago I first came across it in an old copy of a Waring Blender cookbook that came with a blender I bought at a garage sale, the Banana bread was the first thing I made it was great, moist and fragrant. The blender has been replaced after many more years of use and the book is packed away in storage so finding this recipe made my day. Give it a try if you want something quick, easy and delicious. Thank you for posting it.
     
  2. Wow! I've been looking for this recipe for over thirty years! I used to make it as a young woman and lost it in my many moves. Thank you! Thank you, Jen, for posting it. This banana bread comes out perfectly moist and flavorful every time and is a breeze to make. I follow the recipe except for sometimes fudging on the amount of banana. I've never found another one that tastes as great as this one does. It's always moist and delicious.
     
  3. I was skeptical about this banana bread because it didn't have any spices like cinnamon. It turns out it's off the hook good. Amazing!!
     
  4. I've been having bad luck with tough banana breads-or just not great banana bread. This is excellent. I folded 1 cup of chocolate chips in at the end-and my kids love it!
     
  5. I tried this recipe exactly as written and it was excellent. I did a double batch and made two loaves, along with a cinnamon honey butter recipe from this site as well. It was a hit all around! This next time, I'm going to do it in muffin cups because they are easier to give out to friends in smaller batches, and I know they will go over great. I used over-ripe bananas and it was great. I will say that this time I am going to cut back on the pecans by about 1/4 cup for a double batch, and add a tsp of pure vanilla extract. Please don't feel like I'm hijacking the original recipe. It is amazing as written. Thank you Jen, and Aunt Karen!
     
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RECIPE SUBMITTED BY

I live in South Bend, IN with my husband and 4 year old daughter, Kyla. I love to cook and experiment in the kitchen. My favorite cookbook is a book put together by my family of our favorite and treasured recipes. I find myself reaching for it all the time. My other hobbies include scrapbooking, taking pictures and spending time with my little girl.
 
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