Ingredients at Firehouse Pantry
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Banana Nut Bread
Sweet quick bread to use up those over-ripe bananas.

Recipe Created By: Robbie
Prep. Time:
1:30
Serves: 12

1 3/4 cups all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2/3 cup granulated sugar
1/3 cup vegetable shortening
2 eggs
2 Tbls. milk
1 cup mashed ripe bananas (about 3 med. bananas)
1/4 cup chopped walnuts
1 - 2 Tbls. butter OR margarine

Ingredients at Firehouse Pantry

-Combine flour, baking powder, salt, and baking soda; set aside.
-Beat together sugar and shortening with an electric mixer on medium speed for 5 minutes, scraping sides of bowl often.
-Add eggs and milk, one egg/Tablespoon at a time, while beating. Beat at medium speed for 1 minute.
-Alternate adding flour mixture and banana while beating at low speed until all is combined.
-Fold in nuts by hand.
-Pour into greased loaf pan and bake in a 350 degree oven for 60 - 65 minutes.
-Rub butter over the top of the hot loaf.

Notes: If making in (4) mini loaf pans, reduce baking time to 30-35 minutes.

Other Banana Nut Bread recipes on this site:

24 Visitor Comments About This Recipe Submit Yours Below!
  • Absolutely delicious thank you. It was moist and just unbelievable, of course I do not own a mixer so we used a regular whisk and a potato masher but they worked great. It's a must try for rave reviews.

  • Excellent old fashioned recipe. This recipe is very similar to the old family recipe I couldn't find when the bananas were ready to be used up. I added more bananas instead of the milk, and then even more bananas because I had more than a cup of them to be used up, and we like a lot of banana in our banana bread.

  • lost my own recipe and this replacement is even better! thanks for saving the day. sunny in Atlanta

  • good - i played around with the recipe a bit and found it was much better (moister) if you added an extra 1/2 cup bananas (about 4) and a little brown sugar (around 1/4 cup)

  • It was very good warm with butter but I did find it a bit thick and make some minor adjustments. Mix all dry ingredients together (minus the sugar) - mix all wet ingredients together with sugar replace milk with 1/3 cup water and cook for about 50 mins - add 1/2 tsp cinnamon too sprinkled on top. Came out great. You can also replace the shortening with butter. This base recipe helped me master it.
    just got the banana bread out of the oven. it was great. i didn't have any nuts so i used a cup of choc. chips. It was the best! Will make it again soon.

  • the recipe is great. but you could add more bananas to give it more of a banana taste. but otherwise.. great!

  • Loved the recipe! Everyone in my family enjoyed it very much! I've made the banana nut bread with walnuts and without walnuts." It was very good!" Thank you for the recipe!

  • My husband made this recipe but substituted the sugar with 1/2 cup g sugar and filled it up to 2/3 with brown sugar; he also used 1 stick of butter instead of the 1/3 cup shortening. IT WAS WONDERFUL !!!

  • My recipe for banana nut bread - substituted Bisquick for flour using 2 full cups (eliminated the baking soda and baking powder of course), used a little more sugar (used brown and white sugar) and used real butter , a very tiny amount of buttermilk and additional walnuts. Have been getting raves for years!

  • you are so right this is an old fashion recipe...the best. my grandmother had been making this since i was a baby and we all pass it down my family and friends love it.....i lost my original recipe but yours is similar i just add 1/4 tsp cinnamon and 1/4 c maraschino cherries and still comes out moist and great...thanks for having this handy...

  • Thanks for recipe. I think this is the best banana bread recipe I have seen yet. Particularly with the additional comments to adjust the recipe . ( Brown Sugar is the key)!

  • This is not the best banana bread recipe. I thought it was dry and not very sweet. I don't think it's the cook. I have made banana bread many times before with other recipes and it turned out great I probably won't use this recipe again.

  • The person who said this recipe was dry had to of made it wrong or possibly over cooked the bread. They may want to try and using applesauce instead of the oil/shortening, I have found this to be not only lower fat but much moister than other breads

  • this is an awesome recipe. For a first time baker of banana nut bread ( of anything actually) this recipe was a life saver. turned out moist, delicious, sweet, and just yummy. great while hot with butter. it even stacked up next to my mother-in-laws recipe. Which by the way, i was cooking this for, kind of a test of my skills you can say. Thank you so much! will sooo use it again

  • I tried this recipe twice and unfortunately was very unimpressed. Neither my children, nor my husband were impressed either.. I found it to be a bit dry (i usually use close to 2 cups of mashed bananas) and I use butter instead of shortening. I did follow this recipe exactly.
    The first cook had to have made a mistake. The first time I ever made banana nut bread i used this recipe with a little extra bananas and a little extra sugar. Common sense can tell you to add more bananas and sugar if you do not think it will be enough. I always use the butter flavored shortening by Crisco. I am going to use brown sugar the next time I make it.

  • This was the most fabulous Banana Nut Bread I ever tasted...I believe the last comment was a mistake by the cook. I read some of the other reviews and did add more banana's as suggested...I added about 5 really really ripe banana's and it is sooo goood...what a great recipe...will save it for years to come

  • Great recipe. Not sickly sweet like most. Don't like nuts so I left them out. Used more banana and half brown sugar and baked till done (50 minutes) in my oven. Moist and just like Grammy used to make. Yummy!

  • I really enjoyed that Banana Nut Bread recipe. I can clear up why some of the other people who left comments think the bread came out too dry. Basically it only took 40 minutes for the bread to be finished baking when I cooked it in my oven. I also added an extra banana and some brown sugar in place of the granulated sugar and it was perfect. So I would just say for everyone to just keep an eye on the bread as it's baking and stick a toothpick in every once in a while because oven's do vary and cooking for an hour may be too much time for you. All the people who have never cooked before and this is their first time must know that you can't just follow a recipe word for word and expect it to come out correct, cooking takes care and a watchful eye, and sometimes a little change to the recipe in order to come out right. I hope everyone else enjoys the banana bread who comes across this site as I did!

  • absolutely delicious!!! perfect consistency... moist yet not "doughy" I have tried about 3 other banana bread recipes and none of those came out as good as this one... can't wait to make it again...mmmmhhhh

  • ok i took into mind the comments made before i baked your banana nut bread - and ummm: used 1/ 2 cup of butter, used brown sugar, no milk but Coconut Rum, no vanilla but Coconut Rum, 1 cup walnuts, baked 55 minutes - watched for overcooking

  • THIS SOUNDS LIKE THE OLD RECIPE THAT I LOST. IT IS A VERY GOOD RECIPE. MY GRANDMOTHER USED THIS, BUT USED ABOUT 6 OVERRIPE BANANAS & BUTTER. SHE SAID THE KEY IS REALLY OVER RIPE BANANAS. THEY HAVE A STRONGER FLAVOR. AND HELP IN THE CAKE RISING. I REMEMBER COOKING TIME BEING 45 MINS AND CHECK WITH TOOTH PICK, BECAUSE OF DIFFERENT OVENS COOK DIFFERENT.

  • This was my first time trying to make banana bread without my grandma. She never used a recipe. I used this one and with only a few substitutions, it turned out great! I used 1/2 c. brown sugar, 1/2 c. granulated, 1 stick of butter instead of shortening, 2 1/2 c. bananas ( I like a lot of banana) and 1/3 c. of walnuts. I also floured the pan after greasing it out of habit. Thank you so much for the recipe and thank you to all the people who added their comments.

  • My mom and I LOVE this recipe. THANK YOU! I read many of the comments and took, and tried, many of the suggestions. I added more bananas (up to 5 VERY ripe). I used half granulated and half brown sugar. I substituted applesauce for the shortening. I excluded the milk (I am allergic to milk) because of the extra bananas. I also added way more nuts--like a whole bag (smaller Diamond Walnut size 2-3 cups?). I used a larger loaf pan and baked for about 40-45 minutes. I think someone suggested watching the bread for doneness and I did watch closely. This bread was the most delicious banana bread! Thank you very much!

  • I tried a recipe from another site, and that banana nut bread was horrid. This one is a billion times better! The changes I made: Pecans instead of walnuts. I used 1/2 cup granulated sugar, 1/2 cup light-brown sugar to cream 1 stick butter (instead of all granulated sugar and shortening). To the flour mix, added 1/2 tsp cinnamon, 1/4 tsp allspice. After mixing in the banana and flour mix, I added maybe a tsp of vanilla extract while beating at low speed. Served sprinkled with confectioner's sugar.

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