Banana Nut Bread – a moist, sweet banana and pecan bread great for breakfast, dessert or a snack.
This Banana Nut 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 grandchildren you could imagine. They are always saying or doing something hilarious.
This 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.
A banana bread recipe first appeared in a 1933 Pillsbury cookbook and became even more popular when published in the Chiquita Banana’s Recipe Book in 1950. Some food historians think that banana bread was a byproduct of the Great Depression. During that time, housewives couldn’t just throw away overripe bananas because they were still a fairly costly item. Being the resourceful cooks that they were, they turned them into a sweet quick bread that their families enjoyed.
My recipe 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.
How to Make Banana Nut Bread
Preheat the oven to 300 degrees.
Grease and flour two loaf pans and set aside.
Cream the sugar and butter. Add the 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 the 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.
More Quick Bread Recipes on Never Enough Thyme:
- Apple Bread with Praline Topping
- Black Walnut Pumpkin Bread
- Lemon Raspberry Bread
- Cheddar Dill Quick Bread
- Carrot-Pecan Quick Bread
Quick Bread Recipes from Other Bloggers:
- Blueberry Oatmeal Quick Bread from Foodie Crush
- Butterscotch Cinnamon Swirl Quick Bread from Handle the Heat
- Strawberry Banana Bread from Recipe Critic
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- 2 cups sugar
- 1/2 cup butter
- 2 eggs
- 3 cups flour
- 1 1/2 tsp soda
- 2/3 cup buttermilk
- 3 ripe bananas, well mashed
- 1/2 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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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 193 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 26mg Sodium: 56mg Carbohydrates: 33g Fiber: 1g Sugar: 19g Protein: 3g
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