Are you ready for some extreme banana nut bread? Extreme Banana Nut Bread, or EBNB as it’s lovingly referred to by its fan club, is a moist and dense loaf made with a bunch of bananas and walnuts. Its texture is somewhere in between cake and bread. The recipe starts with mashed bananas that are mixed into the batter before baking. Once it’s done, this sweet treat can be eaten plain or topped with buttercream frosting…or both!
If you’re looking for something new to make this holiday season or just want to try out a new flavor combination without going too far from the classics, then give this one a try! It’s sure to please even the pickiest eaters on your list. And
Ever since I was little, my family has always loved banana bread. I’ve tried many different recipes but none of them are quite right. For years I have been working on the perfect recipe for extreme banana nut bread, EBNB. Finally, after much experimentation and trial and error, I’m proud to present this recipe!
This is a one-of-a-kind dish that you won’t find in any other kitchen! Be careful though because it may turn out even more delicious than you expected! If that happens then be sure to give me feedback so we can make it even better next time around. Remember… when life gives you bananas… whip up some Extreme Banana Nut Bread ‘EBNB’!!
Recipe Summary test
Prep:20 minsCook:1 hr 10 minsTotal:1 hr 30 minsServings:24Yield:2 – 9×5 inch loavesNutrition Info
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup butter or margarine
- 2 cups white sugar
- 2 cups mashed overripe bananas
- 4 eggs, beaten
- 1 cup chopped walnuts
- Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
- Step 2 Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
- Step 3 Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.