QUICK BANANA NUT BREAD RECIPES RECIPES

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QUICK BANANA NUT BREAD RECIPE | ALLRECIPES



Quick Banana Nut Bread Recipe | Allrecipes image

Absolutely delicious and easy banana bread using cake mix and instant pudding.

Provided by Crystal Russell Gates

Categories     Breakfast Bread

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 bread loaves

Number Of Ingredients 8

1 serving cooking spray
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
2 ripe bananas, mashed
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
  • Mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. Pour half the batter into each of the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 305.5 calories, CarbohydrateContent 35.4 g, CholesterolContent 47.1 mg, FatContent 17.3 g, FiberContent 1.5 g, ProteinContent 3.8 g, SaturatedFatContent 2.3 g, SodiumContent 318.4 mg, SugarContent 20.8 g

BOB EVANS FARMS BANANA NUT BREAD RECIPE - TOP SECRET RECI…



Bob Evans Farms Banana Nut Bread Recipe - Top Secret Reci… image

When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone. This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack. Making bread is fun, right? Find more of my copycat recipes for famous bread here. 

Provided by Todd Wilbur

Cook Time 2 hours 0 minutes0S

Nutrition Facts : Calories 161 calories

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MINI BANANA NUT BREAD RECIPE: HOW TO MAKE IT
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When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone. This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack. Making bread is fun, right? Find more of my copycat recipes for famous bread here. 
From topsecretrecipes.com
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MINI BANANA NUT BREAD RECIPE: HOW TO MAKE IT
“This recipe won several blue ribbons at our county and Nebraska State Fairs,” writes Anna Marie Moore from Aurora, Nebraska. “It’s especially wonderful with black walnuts.” TIP: Since this bread freezes so well, why not double the recipe and keep a loaf on hand for guests or a quick gift?
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Calories 151 calories per serving
  • In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
See details


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See details


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