Banana Nut Bread

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Anytime I see or smell bananas, I’m instantly taken back to my 4th grade class.  Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen.  She seemed to have an endless stash of the things in there.  All of us kids were just mortified by them.  But every day, she would say,” The darker they are, the sweeter they are.”  It didn’t make any difference to me, I just wasn’t interested in eating something that looked rotten.  Now, as an adult, I realize the method behind her madness and even prefer bananas a little dark.  But you won’t catch me eating one that’s all black.  I just can’t do it.

Bananas that are a little past their prime are always the best ones for banana bread.  In fact, we’ll buy them just to let them get a little over-ripe to make banana bread.

Banana Nut Bread
Prep time
Cook time
  • 1⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 very ripe bananas
  • ⅔ cup sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. In large bowl, combine flour, baking powder, salt, and baking soda.
  2. Peel bananas and mash well in another bowl. Stir in sugar, melted butter, eggs, and vanilla; mix well.
  3. Combine flour mixture, banana mixture, and pecans. Stir until combined.
  4. Pour into a greased loaf pan. (I also like to add a few more chopped pecans on top for looks.) Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.


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  1. Love banana bread, going to make this today, love your blog.

  2. Stacy – Love your recipes. Do you have a cookbook ?

  3. That is the best LOOKING banana bread I,ve seen.

  4. Hi, This looks so good! I just tried a new recipe for the most ‘moist’ banana nut bread. It wasn’t to me, but I find my oven is too hot and I should have turned the temp down. The Heath cookies look awesome and I’ve got to try them! Thanks, Jill

  5. Stacey, Not only does this bread look good, but it is without a doubt the best I have ever tasted! I sent it on to my Friends on FB, so they could enjoy this recipe too! Your slow cooker recipe for Chili looks good and I think I am going to try that soon. Thanks for some help in the kitchen! Judy

  6. I only feel I can say this because you don’t know my mama…but I made this recipe instead of hers tonight and it was delicious! I plan to make this frequently so long as no one I’m related to is around. ;)

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