Quick Mix Banana Nut Bread

Vegetarian
Health score
3%
Quick Mix Banana Nut Bread
120 min.
8
466kcal

Suggestions


Welcome to the delightful world of Quick Mix Banana Nut Bread—where comfort meets convenience! This vegetarian treat is perfect for any time of day, whether you're looking for a hearty breakfast, a delicious brunch option, or a sweet dessert to satisfy your cravings. With just 120 minutes from start to finish, you can whip up a loaf that will fill your kitchen with the irresistible aroma of baked bananas and toasted walnuts.

Imagine biting into a warm slice of banana nut bread, the moist texture enhanced by the richness of butter and the crunch of walnuts. Each slice is a delightful balance of sweetness and nuttiness, making it a perfect companion to your morning coffee or afternoon tea. Plus, this recipe is not only easy to follow, but it also yields enough to serve eight people, making it ideal for sharing with family and friends.

Whether you're a baking novice or a seasoned pro, you'll appreciate the simplicity and satisfaction of creating this homemade treat. So, gather your ingredients, preheat your oven, and let your culinary journey begin. Your taste buds will thank you for this scrumptious, wholesome banana nut bread!

Ingredients

  • teaspoons baking soda 
  •  bananas ripe sliced
  • 0.5 cup butter softened
  • tablespoon cider vinegar 
  •  eggs beaten
  • cups flour all-purpose
  • tablespoons milk 
  • cup walnuts chopped
  • cup sugar white

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • plastic wrap
  • loaf pan
  • hand mixer
  • toothpicks

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
  2. Mix the cider vinegar and milk together in a small bowl; set aside. Cream together the butter and sugar in a large bowl with an electric mixer. Beat in the sliced bananas until well incorporated, then stir in the milk mixture.
  3. Mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. Divide the batter evenly between the two prepared pans.
  4. Place the pans on a baking sheet for easier handling.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap in plastic wrap and store in refrigerator.

Nutrition Facts

Calories466kcal
Protein6.35%
Fat42.7%
Carbs50.95%

Properties

Glycemic Index
43.48
Glycemic Load
39.92
Inflammation Score
-6
Nutrition Score
11.321304331655%

Flavonoids

Cyanidin
0.4mg
Catechin
2.7mg
Epicatechin
0.01mg
Kaempferol
0.05mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:466.25kcal
23.31%
Fat:22.8g
35.08%
Saturated Fat:8.74g
54.6%
Carbohydrates:61.21g
20.4%
Net Carbohydrates:58.23g
21.18%
Sugar:31.14g
34.6%
Cholesterol:72.1mg
24.03%
Sodium:384.29mg
16.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.62g
15.25%
Manganese:0.84mg
42.04%
Selenium:15.53µg
22.19%
Folate:85.97µg
21.49%
Vitamin B1:0.32mg
21.14%
Vitamin B2:0.28mg
16.25%
Copper:0.32mg
16.1%
Vitamin B6:0.28mg
13.86%
Phosphorus:125.1mg
12.51%
Iron:2.2mg
12.23%
Fiber:2.97g
11.9%
Vitamin B3:2.32mg
11.62%
Magnesium:44.3mg
11.08%
Vitamin A:454.3IU
9.09%
Potassium:285.24mg
8.15%
Zinc:0.92mg
6.12%
Vitamin B5:0.57mg
5.73%
Vitamin C:4.04mg
4.9%
Vitamin E:0.61mg
4.09%
Calcium:38.1mg
3.81%
Vitamin B12:0.15µg
2.54%
Vitamin D:0.28µg
1.88%
Vitamin K:1.75µg
1.67%
Source:Allrecipes