Banana Nut Bread

Connie Deitz


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.


☆☆☆☆☆ 0 votes

1 large loaf or 3 small loaves
30 Min
1 Hr


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  • 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.)

Printable Recipe Card

About Banana Nut Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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