Banana Walnut Bread

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This was good and easy to prepare. I have tasted many banana breads. I would recommend it! Very flavorful.

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I was a bit dubious about this recipe since it uses US style cups (I live in Brazil plus I don´t have an electric mixer. Anyway, I decided to give it a go and I´m very glad I did. Unlike most of my culinary efforts, it turned out exactly like the picture and tasted just as good. Throwing out overripe bananas is now definitely a thing of the past now that I have this recipe.

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My family loved this recipe!! I've made several attempts at Banana Bread, all of them were unsuccessful until I tried this recipe. My family loved it so much that I made another one 1 week later! This recipe is definitely a keeper!!

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Made it for the first time and it came out perfect. My family loved it.
Served it with some honey butter - simply wonderful! Easy to make.
Thank you

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I'm so glad I chose this recipe! I have a few other banana bread recipes on-hand that I enjoy often, but this one was EXACTLY what I was looking for today: a dark loaf, not too wet (but by no means dry, not too sweet, some nuts and no chocolate. I did have to bake it a bit longer, probably close to 1:15 (tented the top when browned to avoid burning while still cooking. JUST RIGHT, SIMPLY PERFECT !!! I fear it may not make its way to the freezer (as originally intended ... certainly not the whole thing, anyways ... I've already eaten two slices ;-

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Love it!!

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I have made this several times now and I have to say it's the most delicious banana bread ever. It's incredibly moist with a great banana taste. My family and friends are crazy about it.

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My husband is a self-described banana bread afficionado and he can't stop raving about this recipe!

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Hands down the best banana bread I've ever made (and tasted! My company raved about it! Thanks food network for another great one :

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I've made this recipe 3 times. The first time I accidentally burned it because I used a dark pan and forgot to lower the temperature. Despite that, the flavor was still great. The last two times, the bread came out perfect.

I use bananas that are well over ripe, so that when I mash them, they are nearly liquid with a few chunks. It adds to the sweetness of the bread. Sometimes I don't add the walnuts, but that doesn't deter from the recipe. When you cream the sugar and butter, cream it for a good 5 minutes before adding other ingredients. I also line my pan with foil (and butter the foil so that it makes it easier to remove the bread from the pan. I have never had the center collapse on me, though. My family loves it, with or without walnuts. And it's a great way to use up bananas that no one is eating.