Kathy's Moist Banana Nut Bread

Kathy's Moist Banana Nut Bread

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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


  • 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


  1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
  2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
  3. Mix 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.
  4. Spray 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.
  5. Bake 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.
  6. Cool 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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