This bread fits my family perfectly. We’re all either bananas or nuts. Really. A family get-together with all of us is like being in the middle of a comedy show. I have the two most adorable, entertaining granchildren you could imagine. They are always saying or doing something hilarious. For example, today Mag, the three-year-old, said to her Mama that she wanted to watch “I’m a single lettuce.” Translation (all the) Single Ladies. Bananas, I’m telling you. Every one of us.
Banana Nut Bread is quite a versatile thing. It’s great for breakfast with a hot cup of coffee. It’s a good afternoon snack with a cup of tea. I also serve it occasionally for dessert with some sweetened, whipped cream cheese. One of my favorite old restaurants which is now, sadly, out of business always served a slice of banana nut bread with their chicken salad and fresh fruit plate. A fantastic combination.
This recipe for Banana Nut Bread makes a very moist, sweet loaf. It’s easy to make and uses ingredients that are easy to find in any grocery store…nothing fancy, but so, so good.
2 cups sugar
½ cup butter
3 cups flour
1 ½ tsp soda
2/3 cup buttermilk
3 ripe bananas, well mashed
½ cup chopped pecans
pinch of salt
1 tsp vanilla extract
Preheat oven to 300 degrees.
Grease and flour two loaf pans and set aside.
Cream sugar and butter. Add eggs, then beat until fluffy.
Gradually add flour. The batter will become rather thick, but you’re going to fix that in the next step. Just keep going!
Add the soda to the buttermilk and stir together well. With the mixer at low speed, slowly add the buttermilk to the sugar-flour mixture.
Mash the bananas thoroughly. I use a fork to do this, but you can use a potato masher if you’d like. Hint: if your bananas are not quite completely ripe, put them in the microwave for about 20 seconds and they’ll soften right up.
Add the mashed bananas to batter. Mix at low speed until well incorporated. Stir in nuts, salt and vanilla.
Pour batter into prepared pans.
Bake at 300 for approximately 1 hour. Makes 2 loaves.
A moist, sweet banana and pecan bread great for breakfast, dessert or a snack.
- 2 cups sugar
- ½ cup butter
- 2 eggs
- 3 cups flour
- 1 ½ tsp soda
- 2/3 cup buttermilk
- 3 ripe bananas, well mashed
- ½ cup chopped pecans
- pinch of salt
- 1 tsp vanilla extract
- Preheat oven to 300 degrees. Grease and flour two loaf pans and set aside.
- Cream sugar and butter. Add eggs, then beat until fluffy. Gradually add flour. Add soda to buttermilk. Add buttermilk to sugar-flour mixture. Mash bananas thoroughly then add to batter. Stir in nuts, salt and vanilla. Bake at 300 for approximately 1 hour. Makes 2 loaves.
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