Real Recipes From Real Home Cooks ®

banana nut bread

Recipe by
Connie Deitz
Boise, ID

No matter how hard I try to eat up the bananas before they get really, really ripe, I never get them all eaten. So I make bread form those really ripe bananas. This is the best recipe I've found so far. I found it in an old cook book I bought at an antique store. I hope you enjoy the bread as much as I do. Most of the time I bake it and drizzle a powdered sugar and milk glaze over it. Sometimes I have this sweet tooth that calls out for a little something extra, I make a caramel frosting and pour it over the freshly baked, warm bread.

yield 1 large loaf or 3 small loaves
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For banana nut bread

  • 2
  • 3
    medium bananas
  • 1/4 c
  • 1 tsp
  • 1/4 c
  • 3/4 c
  • 2 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
  • 1/2-1 c
    chopped walnuts or pecans

How To Make banana nut bread

  • 1
    heat oven 350
  • 2
    Grease well 1 large bread pan, or 3 small bread pans. Lightly flour them then set aside.
  • 3
    In medium bowl, blend eggs, bananas, milk and the oil and sugar on medium speed of a mixer until smooth. About 15 seconds.
  • 4
    Measure the rest of the ingredients, except the chopped nuts, into a large sized bowl. Mix well.
  • 5
    Then make a well indent in the center of the dry ingredients and pour in the banana mixture. Mix just enough to moisten. Add nuts.
  • 6
    Spread mixture into the well greased bread pan and bake for about an hour, until toothpick inserted comes out clean.
  • 7
    Remove from oven and cool. (Can drizzle a powdered sugar glaze over the top when warm. Or pour a warm batch of caramel frosting over the top of the warm cake and sprinkle with chopped nuts.)

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