It seems like everyone has a recipe for banana bread. So do I… and it’s a recipe for my Mom’s Banana Nut Bread.
I’ve had this recipe and used it for over 35 years. I truly can’t remember where I got it from…I just know it wins the award for most splatters on a 3×5 index card! This recipe has been made too many times over the years to even count. Whether it’s making one large loaf of banana nut bread, or splitting the batter up to make 3 small loaves (perfect for gift giving), this is a very good, reliable recipe for classic banana nut bread. Sometimes at Christmas I make 9 small loaves at a time, to wrap for gifts to our neighbors…then it feels rather like a banana bread factory in my kitchen (but it sure smells good the day I make the loaves!)
For me, it’s always been about the over ripe bananas cluttering up the kitchen counter…that is enough motivation to whip up a loaf or loaves of banana nut bread! After all, over-ripe bananas are the “perfect” candidate for morphing into a tasty loaf of bread, right? Anyways, this is a very simple, straightforward recipe…easy to make…and delicious to eat! Remember to reduce the baking time if you will be making the smaller loaves. The instructions are for one standard sized (9×5) loaf. Hope you enjoy this tasty bread as much as we do!
Original Recipe Source: Unknown
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar
- 1 cup walnuts or pecans, chopped
- 1 large egg, beaten
- ¼ cup vegetable oil
- 1 cup mashed very ripe bananas (approximately 2 medium sized bananas)
- 1 Tablespoon fresh lemon juice
- Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
- Add ¾ cup of the chopped nuts to the dry ingredients.
- In a small bowl, combine the egg, vegetable oil, mashed up bananas, and lemon juice until well blended, then add to dry ingredients.
- Stir only until the flour is moistened and dry ingredients have been incorporated into batter.
- Pour batter into a greased/sprayed 9x5 inch loaf pan (or into 3 small prepared loaf pans).
- Sprinkle the remaining chopped nuts over the top of the loaf.
- Bake at 350 degrees for 55 minutes to 1 hour (large loaf) and approximately 35 minutes for small loaves. A toothpick inserted into middle of loaf should come out clean. Loaves should be golden brown on top. Enjoy!