Kathy's Moist Banana Nut Bread

Kathy's Moist Banana Nut Bread Recipe

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Kathryn Vernoy


My family loves my Banana Nut Bread because it is so moist. I used a recipe that came from Cooking Light Magazine for years, but lost it and could not find it on their web site. So, I just winged it. I couldn't remember everything so I just started making bread until I got it perfected (I had a lot of ripened bananas in my freezer that needed to be used). Now, this is my family's favorite Banana Nut Bread.


★★★★★ 1 vote

20 Min
1 Hr


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2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
1 c
1 stick
butter, melted
2 large
1 tsp
vanilla extract
2/3 c
yogurt, plain or vanilla flavored
3 large
1 c
pecans, chopped

How to Make Kathy's Moist Banana Nut Bread


  • 1Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
  • 2Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
  • 3Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
  • 4Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
  • 5Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
  • 6Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.

Printable Recipe Card

About Kathy's Moist Banana Nut Bread

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

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