My mother’s recipe for this banana nut bread is rich, wonderful, and absolutely indulgent. It always vanishes entirely within minutes. This works well during gatherings but is seldom sustained at home. Caution: You might find it difficult to resist EBNB!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 24 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup butter, softened
- 2 cups mashed overripe bananas
- 4 large eggs, beaten
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Sift flour, baking soda, and salt into a large bowl.
- Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
- Pour wet ingredients into flour mixture and stir just until blended. Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
- Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
- Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.
- This is a very flexible recipe that will accommodate changes based on what you have on hand. You can use margarine, shortening, or oil (or any type of fat) in place of the butter, and brown sugar in place of white sugar.
- This bread is so good you may want to hide it from yourself, your spouse, kids, neighbors, and contractors who may be downwind, until ready to serve. Pre-print 8 or 10 small recipe sheets and leave them wherever you put this bread, otherwise you’ll have lots of people bugging you for the recipe!
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 268 mg |
| Sugars | 19 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I have been using this recipe for a decade. It is the closest to my mom’s banana bread I have ever tasted. It is SO moist and delicious! The only thing I add is cinnamon, nutmeg, and vanilla. I’ve made it exactly as the recipe is written though and it’s still just as delicious. It does not rise like you think it should. I prefer it this way because it turns out more dense and cake like as opposed to bread-y. You will love recipe!
Our property in Costa Rica has about 300 banana plants so I have been using this recipe for years. I have made a few adjustments to the basic recipe that I will share for I get great reviews from the loaves I have given away. I always make a double recipe. I use black walnuts, add 1 cup of shredded coconut, 1 cup of fresh ripe pineapple, 2 teaspoons of both cinnamon and vanilla and I substitute half the sugar with brown sugar. It is the moistest banana bread you can imagine.
PERFECT
Tastes just like my moms recipe, tastes like home..
This is the only recipe I follow for banana nut bread
Make this!!!!’ Soooo good!!!! I had 3 large bananas that were banana bread ripe. I made this like someone else suggested in a Bundt cake pan. I only used 1/2 cup white sugar and 1/2 brown sugar BECAUSE I added 1 cup of milk chocolate chips. I think making it in the Bundt pan makes it have more crusty edges. #healthybananastonotsohealthygoodness
I’ve made this recipe many times over the last year. I also add the flour mixture to the butter, eggs and sugar mixture instead of the other way around. Over the weekend, I made it again but instead of using two loaf pans, I poured the batter in a 10-cup greased and floured bundt pan and baked it in a 350-degree oven for 50 minutes. WOW! It was moist and delicious and it rose very nicely and came out of the bundt pan with ease. Give it a try!
Way too sweet !
I always get lots of compliments whenever I make this!
So, like others have stated, no it does not rise like other breads. In fact, it turns out pretty flat on top. But DANG is it tasty. Last week I decided to try a different recipe , suggested on a website as the best ever from Allrecipes. It was beautiful. But it was cake. I gave it away and got more bananas. I have tried dozens of recipes, this one is in my opinion, the best of them all. Dense. Moist. DROOL. I usually end up with more like 3 cups of smashed bananas, depends on what I have. Tweek with a few spices, half and half on sugars, add mini chocolate chips, I dont need any other recipe.
Added some cinnamon and nutmeg.
How come it falls in the oven? I follow the recipe exactly as written.
this is my favorite recipe for banana nut bread. I like adding a tablespoon of honey in the mix and on top of the bread before I put it in the oven, it gives the bread a nice glaze.
OK first things first! I made this in my 6 qt crock pot…just a plain crock pot with the low/high/warm settings, non-digital lift out crock type. Nothing fancy! Too hot on TX coast to heat up oven. I lined the crock with 2 strips of parchament paper to aid in removing the “bread..Really more like a cake than bread. Then sprayed entire crock & paper with cooking spray & poured batter right in…covered entire bottom & maybe 2” deep. Used low setting with lid on for 2-3/4 hrs. You will need to check it as you go along…use toothpick to test center. I placed a length of paper towels under the lid to absorb the excess moisture buildup on the lid Ok onto recipe…used as written with only a few tweaks 1) used pecans instead of walnuts only because that’s what I had 2) used brown & white sugar to make the 2 cups It is delicious! I cook in my crock pot all the time but this was my first time to bake anything in it! Amazing! Very moist and browned!! I did have to trim around the edges as they got a bit too dark…remainder of cake was perfect!!
Love this recipe! I use half brown and half white sugar. I add cinnamon and vanilla. I get so many requests for this recipe.
This is my go to recipe for banana bread. It’s perfect every time!!! Very moist and with only using 3-4 bananas it turns out sooo good!!!
I make this weekly and it is very popular with my friends! I have regularly been asked for the recipe Nice toasted and/or buttered ( I’ve never measured the bananas… just use what I have ..normally 6.. works out great)
¡¡OMG So Delicious!! I made some modifications to the recipe threw years that I have been using this recipe only, I used baking powder instead of baking soda, used Coconut oil and added some spices and fruits to kick it up a knotch. Nevertheless, I still make the original recipe to share with friends. Thanks!!
Everyone loves it. Sometimes I make muffins and individually wrap in aluminum foil and freeze. Then take one out remove from aluminum foil and microwave for about 30 seconds and tastes like it just came out of the oven.
Very simple and easy recipe that makes two amazingly moist loaves of bread.
I have used this recipe for years. It is the only banana bread recipe I will make. It is a hit every time! Makes my house smell so delicious. People will fight over the last piece. I typically have to double this recipe just to make enough loaves that everyone can have at least 2 slices. I would give it 100 stars if I could. Absolutely the best.