Old Fashioned Banana Nut Bread
This old fashioned banana nut bread recipe is definitely my favorite, it always comes out moist and delicious, and it’s so quick and easy to make. This homemade recipe is also very versatile, it can be made without the nuts, with lactose-free milk or even made dairy-free. See the substitutes section below for the various options.
Banana bread is the answer to the over ripe banana dilemma, no one wants to eat those bananas, and they are just sitting in the fruit bowl getting riper and riper as the days go by. Quickly whip up this recipe to use up those ripe bananas.
I make this recipe without the nuts about fifty percent of the time, if making the nut free version, just omit the nuts. Other ingredients do not need to be changed or added to it. This is such a yummy treat. Enjoy!
Recipe Snapshot
EASE: Very Quick and Easy to make.
PROS: It’s Delicious and has bananas which are Healthy
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Absolutely.
Old Fashioned Banana Nut Bread: Frequently Asked Questions
To keep the banana bread moist, take it out of the oven as soon as the tester or skewer comes out clean. Over baking will make it dry. Shortening or margarine also help to give the bread a moist and fluffy texture.
The banana bread is done when a tester or skewer inserted into the middle of the bread comes out clean. If there is dough on the skewer, continue baking and test it again in a few minutes.
Completely cool the banana bread, and then store covered in a container or plastic bag at room temperature for up to 3 days.
Yes, banana bread can be frozen. Completely cool the bread and then store it in a sealed freezer bag for up to 3 months. To thaw, take bread out of the bag and thaw on the counter before serving.
Substitutes
- Lactose-Free: this recipe can be made lactose free by substituting the milk for lactose free milk.
- Walnuts: pecans can be substituted for the walnuts.
- Nut-Free: this banana bread can be made without the nuts. It turns out perfectly without nuts in it.
- Shortening: margarine can be substituted for the shortening.
- Dairy-Free: to make this recipe dairy free, substitute the milk for almond milk, oat milk, or soy milk.
Preparation Tips
Tip 1
- Approximately 2 large bananas are needed for 1 cup of mashed banana.
- Slice the banana first, which will make it easier to mash the ripe bananas with a fork or potato masher.
- When mashing the bananas try to mash most of the lumps out.
Tip 2
- When beating the sugar and shortening, start with the mixer setting on low so that the sugar doesn’t splatter out of the bowl. After the ingredients start to combine, increase the mixer to the beating setting.
- Add eggs one at a time and beat well after each egg (addition). Then add the milk and beat until a smooth texture.
- When beating in the dry ingredients (flour, baking soda, etc..) also start with the mixer on the low setting for a minute and then increase to the beating setting, so that the flour doesn’t splatter everywhere.
Tip 3
- Add half or a third of the dry ingredients and then beat (using Tip 2) until it is combined before adding in the half or third of mashed banana mixture.
- Alternate between adding dry ingredients and adding the mashed banana.
- Fold or stir in the nuts with a spoon or spatula. Do not mix the nuts into the batter with the electric mixer.
DID YOU KNOW: You can adjust the serving size and automatically recalculate the ingredient quantities, by hovering or clicking on the underlined number at the bottom of this recipe e.g. servings: 1, and drag the slider to the desired quantity.
This recipe includes a kitchen timer. Click on the underlined time in the recipe to start the timer.
Handy Tip: Prepare Ahead!
Mash the bananas before starting to prepare this recipe. Approximately 2 large ripe bananas are needed for 1 cup of mashed banana. Preheat the oven so it is at the right temperature when you are ready to bake the banana bread.
Old Fashioned Banana Nut Bread
Equipment
- 1 Mixing Bowl
- 1 Mixing Spoon
- 1 Set of Measuring spoons
- 1 Set of Measuring cups
- 1 Liquid Measuring cup
- 1 Electric Mixer
- 1 Spatula
- 1 Pastry Brush optional
- 1 Loaf Pan 9" x 5" inches or 8" x 4" inches
Ingredients
- 1¾ cups flour all-purpose
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup sugar
- ⅓ cup shortening or margarine
- 2 eggs
- 2 tbsp milk regular or lactose-free or see substitutes for dairy-free
- 1 cup banana mashed
- ¼ cup chopped walnuts optional
Instructions
- Preheat oven to 350 °F and lightly grease a 9 x 5 inch or 8 x 4 inch loaf pan.
- Mix flour, baking powder, baking soda, and salt together.
- In a separate bowl of an electric mixer fitted with the paddle attachment, beat sugar and shortening, scraping the sides of the bowl a few times, until light and fluffy. Add eggs, and milk, beating until well blended and smooth after each addition. Add half of the dry ingredients, and half of the mashed banana, beating until well combined after each addition. Beat in remaining dry ingredients and banana, until well blended. Using a mixing spoon, stir in the nuts.
- Pour batter into the loaf pan. Bake for about 65 minutes until a tester inserted inside the center of the bread comes out clean. Cool the banana bread for 10 minutes in the pan. Then turn it out to cool completely on a cooling rack.
Notes
calculated by an online nutrition calculator.
Nutrition
I love this recipe! It is my new favorite! I liked that it is very quick and easy to make.
That’s fantastic to hear! I’m so glad that you enjoyed the recipe and that it has become your new favorite.
I love this Banana Nut Bread recipe! I made the lactose-free version and it was fantastic. The whole family loved it.
Glad you enjoyed it, Paula!