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.
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.
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.
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.
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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Banana Nut Bread
- 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
- 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.
- 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.
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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