Simply said, this is a delicious and substantial banana bread. Simply skip the nuts if you don’t like them; you are also welcome to add a few raisins. I prefer it freshly cooked and covered in whipped butter. It is delicious.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 3 – 8×4 inch loaves |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 10 bananas, mashed
- ¾ cup butter, softened
- 1 cup brown sugar
- 3 eggs, beaten
- ¾ cup walnut halves or pieces
- ¼ cup pecan halves or pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8×4 inch loaf pans.
- In a large bowl, stir together flour, baking soda and salt. In a separate bowl, beat together bananas, butter, brown sugar and eggs. Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans.
- Bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 206 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The best and simplistic banana bread recipe. I put an additional 1/4 cup of pecan and pulse both pecan and walnuts in food processor before adding them to the mix. I also put a dash of cinnamon inside and pecan halves on top, about 1/2 cup.
Ah finally, I found a nutty banana bread recipe that we’re making two weeks in a row. We always save the ripe bananas, put them in the freezer, then when it is time to make banana bread the gooey insides just slip right out of the case, no mashing necessary. Here’s the changes I made: We use whole wheat flour. You need to use 3/4 cup of whole wheat flour to each full cup of regular white flour. Supposed to add a couple tablespoons of water too but it wasn’t necessary here. I used coconut oil instead of butter, it is one for one, so 3/4 cup in this recipe was used. I think I was short on the bananas, and my husband did say it could use more banana flavor. I used about 1/2 cup of walnuts, and 1/2 cup of pecans, and 1/2 cup or more of raisins. I was in a hurry and noticed the batter was looking yellow instead of brown, good thing I noticed that at the last minute as I had forgotten to add the brown sugar! That got added in a hurry after everything was mixed up, plus the brown sugar was hard and lumpy so I am surprised no one got a real sugary bite. The recipe made me one loaf pan style and one round pan style like the picture the author used in this recipe. I used a slightly lower than 375 temp as my oven runs hot sometimes, and I checked it with a toothpick at 30 minutes, it was done. It is easy to overcook these and end up with dry banana bread. Turned out excellent! Thanks for the recipe!
This is a wonderful recipe. I loved the nuts. Didn’t have pecans so I used more walnuts. Enjoyed!!!
It is a good recipe, each to his own as to their preferences,it is a good basic recipe to build on and make it your own.
Excellent!
I used two large loaf pans that were my grandma’s. This was delicious banana bread, the mixture of nuts really great. The only thing I might do different the next time I make this would be to add a little more sugar. Not quite sweet enough. It will depend upon how ripe the bananas are. Use very ripe bananas. I used some that were ripe and a few that were very ripe. May have been better if they had all been very ripe. Froze well and will make this recipe again and again.
This has become my most used recipe! Like other reviewers, I add my own touches, like cinnamon, honey, vanilla, raisins, and almonds (instead walnuts/pecans). I made my third batch today, and ate a piece just out of the oven, with whipped honey butter. Thanks, TERESALOU!!
After reading other reviews I found that while I was making this recipe it was really easy to follow and turned out delicious! The key to baking it properly is using all three pans, 45 minutes in three separate pans worked great as well as mixing in 1 tablespoon of vanilla. Enjoy!
LOVE this! Make sure you cook it long enough. If your bananas are big, it needs more time.
This was a very solid recipe. I cut it in half because I only had 5 bananas, and found that 1 pan was perfect – I would assume you only need 2 for the full recipe. I did find, however, that with 1 pan the oven temperature at 350 was too hot – I cooked the bread for about 40 minutes and found that the outside was quite brown and the top center of the loaf was still not fully cooked. Next time I will lower the oven temp to be sure that it cooks all the way through!
This is my go to Banana Bread recipe since it is one of the few that actually uses up a lot of bananas (I always seems to have a ton of bananas in my freezer). It is a dense banana bread but that is the way we like it. I just put the nuts on top and sprinkle with brown sugar before baking.
A little dry, but my husband still liked it much. He toasts a slice with honey butter which adds moisture.
I tried this and i thought i was terrible… I cooked it for twice the time recommended and it burnt on the outside and the inside was very doughy. it was very dense and heavy and didnt rise at all.
This was some awesome banana bread! And I loved one reviewers addition of brown sugar on top!
Very good banana bread. I did cut the recipe in half, and added a tsp. of vanilla extract (just cause I love it). Very moist and dense, and great banana flavor. Thanks!
Yum! This was a deliciously moist banana bread! I also added choc. chips because that’s how I love my banana bread… We couldn’t stop eating it 🙂
EXCELLENT RECIPE! Didn’t change the recipe much, but added 2 teaspoons of vanilla extract. This is a keeper :o)
Very good. Extremely nutty. If you don’t like nuts, this one probably isn’t for you. I used a full cup of mixed nuts I ran through the blender, as that’s all I had on hand. This’ll be great for Christmas gifts.
My family loves this bread. I added 1 1/2 Tablespoons of Vanilla Extract and about 3/4 cup of chocolate chips. I then added the brown sugar on top and it was so delicious.
Really great recipe. Added chocolate chips the second time and it was amazing. Had to bake for a little bit longer though, I think I added too much dough to the pan. Brown sugar addition on the top was a great tip, my boyfriend loved it.
This banana bread was a lovely reicpe to make. It was easy to put together and the house smelled great while it cooked! I used VREY over ripe bananas that I think deepened the flavor. Next time I shall use vanille extract… I felt it was missing something. But over all It’s a yummy recipe.