Best 15 Quick Mix Banana Nut Bread Recipes

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
• In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
• In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
• Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
• Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

BANANA NUT QUICK BREAD

Steps:

• Heat oven to 375°F. Grease bottom of 8x4-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir muffin mix, milk, oil and eggs just until blended. Spread batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

QUICK BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
• Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
• Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.

CAKE MIX BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2 loaf pans or 1 large bundt pan.
• Mix all ingredients together until well blended and pour into pan(s).
• Bake for 30-35 minutes (45 minutes, approximately for the bundt pan) or until toothpick inserted in the center comes out clean.
• Remove from oven to cooling rack for 10 minutes before removing from pan.
• Cool completely on wire rack.

EASY CAKE-MIX BANANA BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
• Select your favorite banana bread recipe variation from those below.
• In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
• Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

EASY BANANA NUT BREAD

Steps:

• In a large bowl, combine the cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BISQUICK® BANANA NUT BREAD

Steps:

• Heat oven to 350°F. 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 days.

JOY'S EASY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

QUICK BANANA NUT BREAD

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.

BANANA NUT BREAD FOR THE CROCK POT

Steps:

• Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)).
• In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
• Beat until smooth.
• In a small bowl, sift together the flour, baking powder, baking soda and salt.
• Slowly beat the flour mixture into the creamed mixture.
• Add the walnuts and mix thoroughly.
• Pour into the bake pan and place in the slow cooker.
• Cover; cook on High for 2 to 3 hours.
• When the bread is done, remove the Bread 'N Cake Pan from the stoneware.
• Let cool, and turn bread onto a serving platter.

QUICK BANANA NUT BREAD

Steps:

• Beat bananas with mixer,add sugars, applesauce,vanilla,eggs,and oil. Beat until combined. Add flour and mix well. Stir in nut meats by hand and place in prepared loaf pan.
• Bake at 350 until brown and center springs back. Wrap in foil while warm.

BANANA-NUT QUICK BREAD

Steps:

• Heat to 375°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Stir muffin mix, water, oil, and egg in medium bowl just until blended. Pour into pan; spread evenly.
• Bake 8-inch loaf 35 to 45 minutes, 9-inch loaf 30 to 40 minutes or until toothpick inserted in center comes out clean and loaf is golden brown. Cool 15 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 days.

OLD FASHIONED YEASTED BANANA NUT BREAD

Steps:

• Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the mixture to 100 to 110 degrees Fahrenheit.
• Mix the granulated sugar, whole wheat flour, four cups of bread flour, salt and cinnamon in another bowl.
• Transfer the banana concoction to the bowl of your stand-type mixer. Add the yeast and stir. Add the flour mixture. With the dough hook, mix the ingredients together. Continue kneading, adding more flour as needed until the you have a soft, barely sticky bread dough. Continue kneading for five minutes or until the gluten is well formed. Remove the dough to a greased large bowl and cover with plastic wrap and let rise until doubled.
• Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch bread pans. Place the dough in the pans and cover with plastic wrap. Let rise until doubled.
• Preheat the oven to 350 degrees. Bake for 25 minutes or until done. The bread will have a brown tone and the interior of the loaf will be at 190 degrees or higher.

BANANA NUT BREAD

Steps:

• In a mixing bow, combine cake mix, egg and milk.
• Add bananas; beat on medium speed for 2 minutes.
• Stir in pecans.
• Pour into 2 8"x4"x2" loaf pans or 1 bundt cake pan.
• bake at 350 F for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

BANANA NUT BREAD CHEX™ PARTY MIX

Steps:

• In large microwavable bowl, measure cereals and walnuts; set aside.
• In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.
• Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.