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. 😉

  7. I just made this last week. My family and friends devoured it. Some said it’s the best thing I’ve ever made. It really was great. It was pretty easy to make too. The only thing I might change would be the pecans. They were great but a little too big. Next time I will break them up a little more. Thanks Stacey for yet another great recipe

    • So glad everyone enjoyed it, Mark! My job is making you look good! 🙂

    • Mark Piper says:

      I’ve got another loaf in the oven now. I have deleted all of the other banana nut bread recipes. Why look for more when this one comes out consistently fantastic. I am trying a small twist. I lightly sprinkled cinnamon sugar over the top before putting it in the oven. We all love cinnamon so this should be great. It’s only been cooking about 15 minutes so far and the house smells of cinnamon. Yum. Please cross your fingers for me that the cinnamon addition improves rather than ruins the original recipe

  8. Mark Piper says:

    This one is in the oven now. I’ve made it several times and it is always a huge hit. When I went shopping last time, I didn’t pay close enough attention. Making the recipe today and discover I bought Vanilla FLAVOR instead of vanilla EXTRACT. I imagine it’ll just have a little less vanilla flavor. Cross your fingers for me

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