An excellent old fashion banana nut bread that your grandmother would have made. Deep banana taste that is moist and nutty.
This is the tale of two bananas that were a little past their prime. Not rotten but just brown and softer than I usually like. So I looked far and wide for a recipe. I went to Cooks Illustrated but was rejected. They needed six bananas. What do they do, plan ahead or something? Others needed four bananas and lots of butter. I still only had two bananas and a family history of heart problems.
I really couldn’t find what I wanted. I just wanted old fashion banana bread. What was so hard about that? It called for our old favorite cookbook, 1972 edition of Betty Crocker’s Cookbook. Yep, I had just what I wanted, and it came out great.
Rating
This was just great. Moist with great banana taste.
Notes: This is not one of those little bricks of banana bread. It had a great rise. I did fudge up the baking powder a bit, and that probably helped the rise. That is included in the recipe and is the only modification I made.
If you want that thinner loaf, split the batter into two loaf pans and decrease the baking time by a little.
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 loaves.
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 occasionally stopping to scrape sides to be sure to incorporate all the ingredients.
Transfer to the floured pan and bake for about one hour.
Remove from pan and cool on a rack.
| Servings | Prep Time |
| 12 slices | 10 minutes |
| Cook Time |
| 60 minutes |
|
|
| An excellent old fashion banana nut bread that your grandmother would have made. Deep banana taste that is moist and nutty.
|
- 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. Remove from pan and cool on a rack.
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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. Rating is done by clicking on the stars above.
Last Updated
June 17 2016
Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Chris
Everyone 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.
Mumsfilibaba
Banana bread, have not done it for ages. Looks very yummy
Claudia McDermott
When 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!!
Dr Dan
Thanks 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.
aWebWizard
Cooking this tonight – YUMMY!
Tammy
I 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
I 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
Look 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!”
Rena
This 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!
DrDan
Done in by a typo again…. Fixed.
I do love this bread and have been know to hide bananas at times to make it.
DrDan
Joyce
I 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
I 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
Steve Roth
Finally, 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
I 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
Kelly
I’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
Sounds great!
Thanks for the comment
DrDan
Rebecca
Your 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
Original recipe says 1tsp. baking soda
DrDan
It 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
Thank you very much! Happy cooking!
Rebecca
Thank you very much. Happy cooking!
Linda
Ive 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.
Linda
This is the recipe Ive used since married in 1980. I add an extra banana and 1 tsp vanilla. We love it
DrDan
Hi Linda, Thanks for the notes and rating. I like the modifications.
DrDan
GregorC
Perfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.
Sophia
Very delicious bread. I am making a third time today and have decided to add nuts, vanilla and a little spice to it.
Margaret Ann Cooper
I 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
You 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
Pat
I 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!
Pat
Made 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
Hi 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
Here 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
Liza Santos
I 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
Judy Uhl
Hi 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
Hi 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.