“Banana Nut Bread”

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Everybody who has known their grandmother, has had banana nut bread. The staple thing to do with those bananas that you just didn’t get to eating, before they went black. But one thing can make your banana bread just a step above the rest. How dense it is! This recipe is dense like a sweet, moist and tender brick that you just want to hurl into your mouth! I know that sounds odd…but hey…it’s just that good!





2 Cups A.P. Flour

1 t Salt

2 t Baking Soda

½ lb Butter

1 C White Sugar

1 C Brown Sugar

2 C Mashed Overripe Bananas

4 Eggs

1 C Chopped Walnuts





Cream your butter and sugars together until smooth.






Add the bananas, eggs, and walnuts and mix until well incorporated.







Take all of your dry ingredients and sift them together.




Add your dry to the wet, and mix until just incorporated. Mix any longer, you’ll start to develop the gluten which will make your banana nut bread tough and springy.




Divide evenly between two greased and floured loaf pans.

Bake at 350 degrees for 1 hour or until a tester inserted into the center of a loaf comes out clean.

When it comes out of the oven, turn it out of the pans onto a cooling rack and allow to cool completely before slicing.





Eat it for breakfast, or dessert. Or give it to friends as house warming gifts or just because. I mean, who doesn’t love a loaf of banana nut bread as a present?!

Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

Flour Sifter

Loaf Pans





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