There’s something so homey and comforting about Banana Nut Bread. I love the unmistakable aroma that fills the kitchen every time I make it! This is an easy, tried and true recipe passed down to me from my mother-in-law, which was passed down to her from her mom (Grandma Ambrose). Don’t you just love an old family recipe? I started this blog to remember my mom and stay connected to the past. Food has always been a means of bringing family together and I relish the idea of making old family recipes over and over again.
And lucky for you, this recipe is fool proof! You can whip this up in no time and have a delicious breakfast waiting for you in the morning!
Start by sifting together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Then in a separate bowl, cream together the butter and sugar using a hand mixer, until combined. (Side note: wherever butter and sugar are involved, deliciousness is sure to follow.)
Roughly mash the bananas, then add them to the butter and sugar mixture, along with the eggs.
Mix together until well combined, using a spatula. Then slowly add the flour mix to the wet mix in batches, and stir with a spatula after each addition.
Roughly chop the walnuts, then fold into the mixture along with the vanilla extract.
Preheat your oven to 350 degrees F. Spray a loaf pan with nonstick heat, then add the batter to the loaf pan.
Bake for 40-50 minutes. After 40 minutes, insert a toothpick into the center of the bread and if it comes out clean it’s done. If it’s still wet, let cook another 5-10 minutes, rechecking with another toothpick as necessary. Let cool in the pan for 10 minutes before cutting into it. Serve plain or with a drizzle of honey or some butter. Delicious!
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinammon
- Pinch of salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 4 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 teaspoon vanilla extract
- Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, cream together the butter and sugar using a hand mixer, until combined.
- Add the mashed bananas and eggs to the butter and sugar mixture. Mix together until well combined, using a spatula.
- Then slowly add the flour mix to the wet mix in batches, and stir with a spatula after each addition.
- Add the chopped walnuts and vanilla extract to the batter and stir to combine.
- Preheat your oven to 350 degrees F. Spray a loaf pan with nonstick heat, then add the batter to the loaf pan.
- Bake for 40-50 minutes. After 40 minutes, insert a toothpick into the center of the bread and if it comes out clean it's done. If it's still wet, let cook another 5-10 minutes, rechecking with another toothpick as necessary. Let cool in the pan for 10 minutes before cutting into it.
- Serve plain or with a drizzle of honey or some butter.
Nikki,
Ryan’s Grandma Ambrose would be so happy to have her recipe for Banana Nut Bread posted on your blog! I am sure she is smiling down on you now! xo
That’s very sweet, thanks Mom!
i made it the other day with walnuts i personnaly didnt like it im making it again today and its looking good right now cant wait to eat it its smelling delicious
I hope it turned out better the second time around, Whitney! Thanks for the comment.
Delicious! Definitely saving this recipe to make again sometime.
Cheers!
So glad you liked it, Amy! Thanks for stopping by and sharing :)
I made muffins!! I used the same recipe but they only took 23ish minutes. Delicious!!
How many mini loaf pans do you think this recipe would make! Thank you in advance ? making it right now!
Hi Lisa! You should get 3 mini loafs :) hope you love it!
Nikki, I just finished making a loaf and it was so very delicious. After 10 minutes we cut it and put butter on it. Yummy!!
I don’t know why but I had to repeat the 10 minutes for a total 1 hour and 10 minutes. The last ten minutes I lightly covered with tin foil so as not to burn the top. I was still one of the best banana bread recipes we’ve eaten. Thank you for sharing.
Hello Paula! Thank you for trying this beloved recipe, so glad you loved it! Ovens do vary greatly so baking time can vary, glad it worked out!
Very good. This was the first recipe I didn’t have to subscribe to and pay for. It was worth the search. Very moist; not dry like a lot of the banana nut breads. Thanks for sharing. This is one recipe I will keep and bake again, especially during the holiday’s
I’m thrilled you enjoyed the recipe, Liz. Thank you so much for leaving your feedback!