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Banana-Nut Quick Bread

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Banana-Nut Quick Bread
  • Prep Time 5 min
  • Total Time 3 hr 5 min
  • Servings 1
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Bake all your “muffins” into one delicious quick bread loaf. It’s easy with this quick bread recipe for Betty Crocker® banana nut muffin mix.

Ingredients

1
package Betty Crocker™ banana nut muffin mix
3/4
cup water
2
tablespoons vegetable oil
1
egg

Directions

  • 1 Heat to 375ºF. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • 2 Stir muffin mix, water, oil, and egg in medium bowl just until blended. Pour into pan; spread evenly.
  • 3 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.
Tips  

Most quick breads, like this one, should be removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Greasing only the bottom of the pan allows the bread to “climb” the pan sides, resulting in greater volume than if the entire pan was greased.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
85
(
Calories from Fat
25
)
Daily Value
Total Fat
3 g
(
Saturated Fat
2 g
)
Cholesterol
0mg
Sodium
120 mg
Potassium
20 mg
Total Carbohydrate
14 g
(
Dietary Fiber
0g
)
Protein
1 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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