Old fashioned moist and delicious banana nut bread is easy using this adapted 1972 Betty Crocker Banana Bread recipe. This is the traditional recipe that your grandmother used.
Introduction
One of our family's favorite recipes for decades, and we make it as banana nut bread or banana bread, depending on which child is home.
Life doesn't get much better than a house filled with an enticing aroma of banana nut bread and a fresh slice coated with butter in your hand.
Sometimes the best recipes are the old-fashioned recipes. Inspired by the 1972 Betty Crocker Cookbook, this moist and easy banana nut bread recipe is what your grandmother loved.
This is a recipe I have used for years with a few adaptions. But to publish this recipe, I looked far and wide at other recipes—is there something better?
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 nut 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.
My Rating
This is just the best banana bread ever. Moist with great banana flavor.
🍌Ingredients
Bananas
It shouldn't be a big surprise that the most important part of banana bread is choosing the correct bananas.
The bananas need to be "overripe," which will convert some of the starches to sugar and make the bananas, hence the banana bread sweater. Also, this will make the bread moister and add more flavor. So, the more brown spots, the better.
You can use 2 large to 3 medium bananas. You can push the amount of banana up some and decrease the milk if you want to make it your own.
Nuts
Depending on your needs, it is OK to add or skip the nuts.
Walnuts are traditional and my choice. Coming in second is pecans, and in third place are any nuts you want to use.
Baking Powder
Please only buy the aluminum-free baking powder. The cost and performance are the same, and for many people, aluminum has an unpleasant aftertaste.
There is no baking soda in this recipe. The easy answer to why is that Betty Crocker wanted it way back then, but baking soda does have a bit of sourness, and the baking powder will give a bit more golden crust.
Oil
The oil is essential to have a moist and tender texture. You can decrease the fat in many recipes, but it is relatively light here, and you will pay the price in the results. So please don't do that here.
Enhansements
The most common seems to be a half cup of chocolate chips to replace half the nuts.
Some people like cinnamon (about ½ teaspoon) or vanilla extract (1 teaspoon), but these are not flavors I associate with banana bread but if you do, by all means, add them.
👨🍳How to Make Banana Nut Bread
It is this easy. All you need is a couple of bananas with common pantry ingredients.
- Mash 2-3 over-ripe bananas in large bowl.
- Mix all ingredients into the mashed bananas and nuts if you want.
- Pour into one or two prepared loaf pans.
- Bake until a toothpick comes out clean or an internal temperature of 200° to 205°.
❓FAQs
This is not one of those little bricks of banana nut bread. As you can see in the pictures, it is a large loaf, so use a standard to larger loaf pan.
If you want that thinner loaf, split the batter into two loaf pans and decrease the baking time.
"Standard" loaf pan size is 8-½ x 4-½ x 2-½ inches. But the length varies between 8 to 9 inches, and width between 4-5 inches, and the height between 2 ½ to 3 ½. There are also some even larger and many much smaller.
I use a loaf pan that is 5 by 8 ½ for one loaf.
I'm old and the traditional way to prep a pan for quick bread is to rub on a light coat of butter (I use a small zip-lock bag) followed by a dusting of flour (over the sink).
However, a good spray of PAM cooking spray will probably be enough.
The old-fashioned toothpick test of inserting a toothpick in the center, and when it comes out clean, it is done.
But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.
The two most important things are not to overcook and to store properly. You can also add an extra banana and decrease the milk by about the same volume.
❄️How to Store Banana Nut Bread
Like most quick bread, banana nut bread is very nicely stored at room temperature and wrapped well with plastic wrap for 2-3 days. A tight layer of aluminum foil over the plastic wrap helps keep it airtight. The quality seems to deteriorate rapidly after 2-3 days.
Banana nut bread will store well in a freezer for 2-3 months. I suggest wrapping small amounts well and storing them in an airtight container.
📖Banana Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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.
Add 2 ½ cup all-purpose flour to the mashed bananas, 1 cup sugar, 4 teaspoon baking powder, 1 teaspoon salt, 3 tablespoons oil, ¾ cup milk, 1 egg, and 1 cup chopped walnuts. Stir to mix or 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.
Pour the mixture into the floured pan and smooth with a spatula. Then bake for about one hour until a toothpick comes out clean or an internal temperature of 200° to 205°.
Remove from the pan and cool on a wire rack.
📖Recipe
Old Fashioned Banana Nut Bread
Ingredients
- 2-3 bananas - over ripe
- 2 ½ cup AP flour
- 1 cup sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- ¾ cup milk
- 1 egg
- 1 cup chopped walnuts or pecans - Optional
Instructions
- Start with 2 large or 3 medium overripe bananas. Preheat the oven to 350°, not convection.
- Mash 2-3 overripe bananas in a large mixing bowl.
- Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loaves.
- Add 2 ½ cup all-purpose flour to the mashed bananas along with 1 cup sugar, 4 teaspoon baking powder, 1 teaspoon salt, 3 tablespoons oil, ¾ cup milk, 1 egg, and 1 cup chopped walnuts. Stir to mix or 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.,
- Pour the mixture into the floured pan and smooth with a spatula. Then bake for about one hour until a toothpick comes out clean or an internal temperature of 200° to 205°.
- Remove from pan and cool on a wire rack.
My Private Notes
Recipe Notes
Recipe Notes
- You need 2 large or 3 medium overripe bananas. You can vary that some with no change in the recipe but if unsure, decrease the milk a bit.
- "Standard" loaf pan size is 8-½ x 4-½ x 2-½ inches. For the single loaf here, use the standard or slightly bigger. For two shorter loaves use standard or a bit smaller.
- If you choose to make two shorter loaves, the cooking time will decrease by 15-20 minutes, so check early.
- The old fashion toothpick test of inserting a toothpick in the center and when it comes out clean it is done. But if you have no toothpick or you don't quite trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.
- Store at room temperature wrapped airtight for 2-3 days. On the fourth day, the quality will deteriorate.
- You can freeze banana bread for 2-3 months. I suggest wrapping small amounts well and storing them in an airtight container.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally published January 26, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sophia
Very delicious bread. I am making a third time today and have decided to add nuts, vanilla and a little spice to it.
GregorC
Perfectly moist banana bread. Used 3 reg bananas, could do even 4 if desired! Will try toasted pecans with next. TY for sharing.
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
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.
Rebecca
Thank you very much. Happy cooking!
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!
AnnieBananie
You use baking soda if your milk is sour like buttermilk or yogurt. And you use baking powder if the milk is sweet.
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
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
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
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
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
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!
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!"
aWebWizard
Cooking this tonight - YUMMY!
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.
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!!
Mumsfilibaba
Banana bread, have not done it for ages. Looks very yummy
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.