Banana Nut Bread

Tamara Bonneru


An old friend gave this recipe to me many years ago and it has never let me down. I've changed it up some to suit my own tastes and it's become a family favorite. Requests for it roll in every year and quite often get asked to sell it. I've shared the recipe with only person who left us a few years ago unexpectedly but now feel the need to share it.
I hope you enjoy it as much as my family and friends have over the last 25 years.

★★★★★ 1 vote
Makes 2 loaves
15 Min
50 Min


2/3 c
vegetable shortening
1 1/2 c
2 1/2 c
all purpose flour
2 tsp
baking powder
1 tsp
1 tsp
baking soda
3 c
mashed over-ripe bananas
2 c
chopped walnuts (optional)


1In a large bowl, cream together shortening and sugar; add eggs and beat well.
Sift together flour, baking powder, salt and baking soda. Add to creamed mixture and blend until well mixed. Stir in bananas and nuts.
2Pour into two greased 9x5x3 loaf pans. Fill about half full and bake at 325 degrees for 50-55 minutes or until knife inserted in center comes out clean.
3Remove from oven and let stand about 5 minutes before removing from loaf pan. Let cool on wire rack before wrapping.
Freezes well.
4If you like your bread a little less moist just reduce the amount of mashed bananas. The original recipe calls for 2 cups but I've always used 3.
Be sure to adjust your bake time for higher elevations above 3500 feet.

About this Recipe

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