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Banana Nut Quick Bread

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Banana Nut Quick Bread
  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 16
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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!
Updated May 7, 2007

Ingredients

Steps

  • 1
    Heat oven to 375°F. Grease bottom of 8x4-inch loaf pan with shortening or cooking spray.
  • 2
    In medium bowl, stir muffin mix, milk, oil and eggs just until blended. Spread batter in pan.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top bread slices with sliced bananas, chocolate syrup, whipped cream and a cherry for a banana split extravaganza.
  • tip 2
    Quick breads make great gifts! Make two loaves and share one.

Nutrition

160 Calories, 7g Total Fat, 3g Protein, 21g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
180mg
8%
Potassium
60mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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