Banana Nut Quick Bread

No need to wait for "just-right" bananas anymore. With muffin mix in your cupboard, you're minutes away from the aroma of bread baking in your oven!


16 servings


1 (15.5 ounce) box banana nut muffin mix (e.g. Betty Crocker®)
3/4 cup milk
1/4 cup vegetable oil
2 eggs


Preheat oven to 375°F (191°C). Grease bottom of an 8 x 4-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 for 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.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 50 minutes
Cool Time: 1 hour
Total Time: 2 hours

Additional Information

Top bread slices with sliced bananas, chocolate syrup, whipped cream and a cherry for a banana split extravaganza.

Quick breads make great gifts! Make two loaves and share one.

Nutritional Information

Amount per serving: Calories 160 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 21 g (Dietary Fiber 0 g, Sugars 10 g), Protein 3 g; Exchanges: 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 1 Fat; Carbohydrate Choices: 1 1/2

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