If you are looking for a quick and easy way to make banana nut bread this recipe is for you! My sister, Mary, gave me this recipe about twenty plus years ago (not sure where she got it from), and even though I have tried many banana nut bread recipes, usually all from scratch, this version, which uses boxed cake mix and banana pudding, is the best for the minimal effort you put into it! It’s so moist and has the perfect amount of sweetness, but not too much. This has been a staple recipe in my life.
I have also made a pumpkin bread version by using 100% canned pumpkin (instead of banana) and pumpkin pie spice, and swapped out the banana pudding with French vanilla. Give it a try and see what you think!
In a mixing bowl, mix all ingredients (except the nuts) well.
Fold in the nuts to distribute, and pour into 2 greased, regular sized, loaf pans. If you want, you can use a cupcake/muffin pan, or other sized loaf pans, but make sure you adjust baking time accordingly.
Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick comes out clean.
Kali Orexi!
Mary’s Easy Banana Nut Bread
This bread uses boxed cake mix and pudding to create a wonderful and moist bread.
In a mixing bowl, mix all ingredients (except the nuts) well.
Fold in the nuts to distribute, and pour into 2 greased, regular sized, loaf pans. If you want, you can use a cupcake/muffin pan, or other sized loaf pans, but make sure you adjust baking time accordingly.
Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick comes out clean.
Notes
*For a pumpkin bread variation, substitute 1 1/2 cups of 100% canned pumpkin for the bananas, and also add 1 1/2 teaspoons of pumpkin pie spice . Also, use a French vanilla or vanilla pudding instead of banana.*You can add 2 teaspoons of cinnamon to your banana nut bread for a slight cinnamon flavor.*If you don’t have banana pudding, you can also use vanilla or French vanilla. If you do this, add a third mashed banana for extra banana flavor.*If you use something smaller than two regular loaf pans, start checking the breads texture with a toothpick at around 25 minutes.
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