Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions.
Editor’s Note: Originally published January 26, 2012. Updated with rewritten text and updated photos.
Sometimes the best recipes are the old recipes. From the 1972 Betty Crocker Cookbook, this moist banana nut bread is the recipe your grandmother probably used.
My Rating
This is just the best banana nut bread ever. Moist with great banana taste.
Recipe Notes and Tips for Easy Banana Nut Bread
This is a recipe I have used for years, but to publish this post I looked far and wide at other recipes.
I went to Cooks Illustrated but was rejected. They needed six bananas. What do they do, plan ahead or something?
Others needed lots of butter and tons of ingredients. I just wanted old fashion banana bread. What was so hard about that?
I really couldn’t find anything even close to better than what I had been using. Yep, I had just what I wanted, and it came out great.
The Bananas
You can use anywhere from 2 to 4 bananas. They need to be “overripe” which really converts some of the starches to sugar and makes the bananas and hence the banana bread sweat.
What Nuts to Use in Banana Nut Breads?
This is a personal taste question. I grew up with walnuts and I believe is the most often used. But pecans are a great choice. Or you can skip the nuts.
The Pans
This is not one of those little bricks of banana bread. As you can see in the pictures, it is a large loaf so use a larger loaf pan.
If you want that thinner loaf, split the batter into two smaller loaf pans and decrease the baking time by a little.
Other Banana Nut Recipes
Cream Cheese Filled Banana Bread
Really Good Banana Nut Muffins
Preheat the oven to 350, not convection. Use 2-3 overripe bananas.
Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loaves.
Mash 2-3 overripe bananas.
In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 teaspoon baking powder, 1 teaspoon salt, 3 tablespoons oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts. Beat at medium speed with a hand mixer for 1-2 minutes occasionally stopping to scrape sides to be sure to incorporate all the ingredients.
Transfer to the floured pan and bake for about one hour. Until a toothpick comes out clean.
Remove from pan and cool on a rack.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Old Fashioned Banana Nut Bread
Ingredients
- 2-3 bananas - over ripe
- 2 1/2 cup AP flour
- 1 cup sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons oil
- 3/4 cup milk
- 1 egg
- 1 cup walnuts - chopped
Instructions
- Preheat the oven to 350, not convection. Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loafs.
- Mash 2-3 over ripe bananas.
- In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 t baking powder, 1 t salt, 3 T oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts.
- Beat at medium speed with a hand mixer for 1-2 minutes stopping occasionally to scrape sides to be sure to incorporate all the ingredients.
- Transfer to the floured pan and bake for about one hour, until a toothpick comes out clean.
- Remove from pan and cool on a rack.
Recipe Notes
Recipe Notes
- You need 2-3 overripe bananas but two is enough.
- For one loaf, use the largest loaf pan you have. You can do two smaller loaves and cut the cooking time down some. I much prefer the larger loaf.
- You need to get the hang of the toothpick test when testing for done.
- I store at room temperature wrapped in plastic wrap covered by aluminum foil. It is good for three days.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published January 26, 2012
Carol
July 3, 2018 at 12:19 pmI found this recipe yesterday and made the Banana Nut Bread. My husband says it’s the best he’s ever had and told me he wanted me to make sure I kept this recipe! My bananas were not even overripe and I used 3 medium ones. Super taste. Even better this morning! (Yes, it was my breakfast!) This will be my go-to Banana Nut Bread from this day forward. Thank you.
Gutty Wiesner
October 15, 2018 at 4:51 pmI love it and easy thank you
Alicia Bland
February 6, 2018 at 10:13 amThis was very good! Will be adding it to the mix for leftover bananas. Thanks for sharing great recipes on your blog-I love reading it and the pictures are a bonus too!
DrDan
February 8, 2018 at 8:57 amHi Alicia,
I love the old recipes like this.
Thanks for the note.
Dan
Cindy Griffin
October 18, 2017 at 10:44 amwhat to do when don’t have baking powder,or soda.
DrDan
October 18, 2017 at 11:55 amNot much. They are required for this recipe. Sorry.
Dan
Rachel
October 1, 2017 at 12:37 pmHi, have you seen the banana bread recipe on Simply Recipes? I love it. Never fails. Less sugar and one egg. So economical as well.
Judy Uhl
April 2, 2017 at 10:01 amHi Dr. Dan, I’m going to try this wonderful Banana bread recipe this week! Looks great. Does your Betty Crocker cookbook have a ISBN number ? There’s so many editions out there. Thanks
DrDan
April 2, 2017 at 3:11 pmHi Judy,
The cookbook is so old, no ISBN. It is Betty Crocker Cookbook (1969) 12th Printing 1972 Red Pie Cover Sears Holiday Ed. They generally run about $40-45 on eBay. That is down from a few years ago when one of my daughters (known for being thrifty) paid $75. When I decided I needed a new one last summer, I lucked into an excellent copy for $25. Now it was originally published in 1969 and had multiple printings. I would think they are all the same (but don’t really know that), but the 1972 Sears edition had an extra of holiday cooking at the front. Nothing great in that. But my wife was working at Sears in high school in 1972 and bought hers for $5 and learned to cook from it. So I had to get the 1972 Sears edition.
Liza Santos
August 30, 2016 at 8:03 pmI just made this great banana nut bread and I was disappointed that mine didn’t turn out the beautiful golden brown. I did just as the recipe call for.. I went wrong somewhere. I won’t give up.. I’m waiting for over rip bananas. It was good though
Pat
January 14, 2016 at 12:03 pmMade this today. A bit disappointing bectause of too much baking powder which I can strongly taste. Basically I think it’s a good recipe but will cut the baking powder by 50%.
DrDan
January 14, 2016 at 12:12 pmHi Pat,
I did “push” baking powder some since I like a large rise. The original recipe was 3 teaspoons I believe. Be sure to use aluminum free baking powder. The aluminum gives a taste I hate. Most baking powder does have aluminum. With the aluminum free baking powder I can’t taste anything from it.
Dan
Lynn
April 11, 2016 at 3:37 pmHere is original recipe from my book I got in 1974(1972 edition) 1 1/4 cup sugar,1/2 cup butter softened, 2 eggs,3-4 med. overripe bananas mashed,1/2 cup buttermilk(I use reg. milk),1tsp.real vanilla extract,2 1/2 cups Gold Medal all purpose flour(don’t have to use name brand),1tsp.baking soda,1tsp.salt,1 cup chopped nuts(whatever is your preference such as pecans,or walnuts-which is most commonly used,or get creative maybe pine nuts). Preheat oven to 350 degrees,butter loaf pan then flour,mix sugar and butter well,and eggs mix,add bananas,milk,vanilla,mix well again,add flour,baking soda and salt,mix well again then add nuts(you do not have to use nuts if you don’t want or have them or cannot eat them)Pour into loaf pan bake for approx. 40-45 mins. or until toothpick inserted in middle comes out clean. I mix everything in stone ware baking dish or bowl and actually just bake it in same dish,stoneware is nonstick so you don’t need to buuter and flour it. Just dump everything together mix well and bake in same dish less clean up! Just be sure to cream butter and sugar well first and then add everything else. YUMMY !!!! Best and easiest Banana Bread ever
Pat
January 12, 2016 at 11:32 pmI have been looking for this old recipe for over a year! I no longer have the cookbook, but I recognize the picture of it. This bread is the best!
Margaret Ann Cooper
December 17, 2015 at 11:23 amI need to know if the small t’s mean teaspoons and the T tablespoon? I think it does, but not sure. I am also totally confused and can figure out the baking soda/powder. I want to make it right. Right? LOL. Thanks,
DrDan
December 17, 2015 at 11:50 amYou have it right. It is kind of the old way. t=teaspoon T=tablespoon I have it covered in FAQ and I now spell them out but the older posts like this still have them.
This is baking powder. Baking powder has some baking soda in it but also another ingredient to give longer rise. Do not exchange them.
Hope that helps
DrDan
Sophia
February 25, 2015 at 8:20 amVery delicious bread. I am making a third time today and have decided to add nuts, vanilla and a little spice to it.
GregorC
February 16, 2015 at 11:05 amPerfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.
Linda
February 14, 2015 at 10:19 pmThis is the recipe Ive used since married in 1980. I add an extra banana and 1 tsp vanilla. We love it
DrDan
February 15, 2015 at 9:46 pmHi Linda, Thanks for the notes and rating. I like the modifications.
DrDan
Linda
February 14, 2015 at 10:17 pmIve been using this recipe since the early 80s Its the only banana bread my kids will eat I add an xtra banana and a tsp of vanilla. YUMMMM.
Rebecca
January 23, 2015 at 6:06 pmThank you very much. Happy cooking!
DrDan
January 23, 2015 at 10:04 amIt is powder not soda. The commenter had that wrong. The original recipe was 3 1/2 tsp so only a little boost. Use aluminum free to avoid any adverse taste.
DrDan
Rebecca
January 23, 2015 at 6:13 pmThank you very much! Happy cooking!
AnnieBananie
September 30, 2017 at 4:21 pmYou use baking soda if your milk is sour like buttermilk or yogurt. And you use baking powder if the milk is sweet.
Rebecca
January 23, 2015 at 4:22 amYour banana bread looks good. I’d like to try the recipe you used. Would you please confirm if the recipe calls for baking powder (as listed on the recipe) or baking soda (as mentioned in the comments. Also, how much of it did the Betty Crocker original recipe call for. Thank you very much.
Lynn
April 11, 2016 at 3:15 pmOriginal recipe says 1tsp. baking soda
Kelly
January 14, 2015 at 7:26 pmI’m something of a chocolate fiend, so when I make this recipe I like to reduce the sugar to 3/4 cup and substitute chocolate chips for the nuts. Either way, this is definitely the best banana bread recipe I’ve come across-thanks for posting!
DrDan
January 14, 2015 at 8:10 pmSounds great!
Thanks for the comment
DrDan
Steve Roth
October 5, 2014 at 1:36 pmFinally, a Sunday morning free to scroll through 101 cooking to locate a favorite treat. I love nutty banana bread and a simple ingredient list. But, thus far I have failed to locate “the perfect,” recipe. I think that you have solved my dilemma and have probably provided me with the exact recipe that my mom would bake once or twice a month. Headed out for 3 bananas and some cream cheese.
I have to score a copy of the 1972 BCC, which I now recall that my mother used, based on your photo. She only had one cookbook to her name, but she also relied on a file cabinet of farm girl recipes that she kept track of in her head.
Out of an anti-establishment 1960’s mind set, I tend to avoid E-bay like the plague. So, I will start with the 3 excellent used bookstores located here in Salt Lake. Yes, that Salt Lake City. But if I am left with no recourse, E-bay here I come. Thanks again! (Can I just say “thank you,” once, knowing that most anyone making a comment appreciates the heck out of you and your loyal followers?). Maybe not. Good manners are always in keeping, per my mom.
DrDan
October 5, 2014 at 6:43 pmI do love that cookbook… It is actually my wife’s and she got it new in 1972 when she worked at Sears. It is much loved. Daughter #2 ebayed one last year. Good luck at the book stores. All the old book stores around here are gone. Just antique malls and that could take forever to find.
There is no other banana bread in my life. I try others but always come back.
Thanks for the note and rating.
Dan
Joyce
September 12, 2014 at 8:53 pmI have been faithful to this banana bread recipe since I first got that cookbook when I went away to college in the 1970s! EVERYONE loves this banana bread! It is a never fail, and so easy.
DrDan
September 12, 2014 at 11:06 pmI love this cookbook…. One of my children couldn’t live without it so got one on E-Bay.
Now the recipe is just great. I compare all other banana bread to this and nothing comes close. This the standard for me.
Thanks for the note and rating.
DrDan
DrDan
April 1, 2014 at 2:45 pmDone in by a typo again…. Fixed.
I do love this bread and have been know to hide bananas at times to make it.
DrDan
Rena
April 1, 2014 at 2:24 pmThis recipe is delicious! Although my hubby looked at me weird when I asked him to bring the rake in so that I could cool my loaves. Kids loved it and adapted well to using whole wheat white flour. 5 out of 5!
Tammy
December 26, 2013 at 8:37 pmI made it exactly as written, and it had absolutely no banana flavor ( I even used 3 bananas). next time I will use 4 bananas and a box of instant banana pudding. i will also decrease the baking soda from 4 tsp to 3 tsps , as you can taste the powder. This is just my opinion, I like banana flavoring :) Loaf looked nice.
DrDan
December 26, 2013 at 10:13 pmI don’t do a banana bread until they are almost black. More taste that way. Also for a “heavy banana person” like you, check out that ATK recipe. They crammed 6 bananas into one loaf. I like banana but quit not that much.
I’m the one that increase the baking soda. I can’t taste it ( but I’m believe some others may) and it gives a great extra lift and changes the texture some.
Thanks for the comments.
DrDan
Lynn
April 11, 2016 at 3:11 pmLook up Betty Crocker Original Recipes the 1972 edition and bake this bread it is the best ever Banana Bread.Dr. Dan? There is an old saying “If it ain’t broke don’t fix it!”
aWebWizard
March 6, 2013 at 7:55 pmCooking this tonight – YUMMY!
Dr Dan
January 13, 2013 at 8:03 amThanks for sharing your story. This book holds so many treasures. This is just a wonderful bread and I’m sure the recipients of your gifts are grateful for the tasty thank you.
Claudia McDermott
January 12, 2013 at 11:31 pmWhen I first received this book in 1979, I thought it was very old fashioned and cheesy!! After a few years I began to make the banana nut bread, much to the delight of the people I made it for. For years, I gave this bread as a gift in exchange for the good deeds of others. As time went by with a career and children, the habit faded away. Now, after overcoming a grave illness and the diagnosis of MS, I have re-kindled the practice. With the financial limitations of Disability payments, I am blessed to receive the kind acts of others. It is my small gesture of thanks!!
Mumsfilibaba
January 28, 2012 at 7:46 pmBanana bread, have not done it for ages. Looks very yummy
Chris
January 27, 2012 at 4:41 pmEveryone in my family except me loves this stuff. Every time a few bananas get past the ideal ripeness (rare, around here, they disappear first), I know Alexis will be baking up a batch. I think her recipe is from the old Better Homes and Gardens classic cookbook.
I developed a hate for bananas during my intense cycling training in the 90s. I ate so many out of necessity that I can’t stand them anymore.