Pin it
This banana nut bread recipe has been in my family for three generations and it still makes my kitchen smell just like Grandma's. The secret is using those super ripe bananas you know the ones with spots all over that nobody wants to eat anymore? They make this bread incredibly moist and full of natural sweetness. Every time I bake it my kids come running to the kitchen just like I used to do at Grandma's house.
Why You Need This Recipe
I love how simple this recipe is yet it turns out perfect every time. The oil keeps it so moist you won't believe it and those ripe bananas give it the most amazing flavor. I often make two loaves at once because it disappears so quickly whether we're having it for breakfast with coffee or as an afternoon snack.
What You'll Need
- Ripe Bananas: Four big spotty ones they're perfect when they're almost black.
- Vegetable Oil: Half a cup makes it super moist.
- Sugar: One cup is just right for sweetness.
- Eggs: Two large ones at room temp.
- Vanilla: A teaspoon for that lovely flavor.
- Flour: Two cups measured carefully.
- Baking Soda: One teaspoon helps it rise.
- Salt: Half teaspoon balances everything.
- Walnuts: One cup chopped but only if you like them.
Let's Start Baking
- Mash Those Bananas
- I use a fork to mash them leaving some tiny chunks for texture.
- Mix Your Wet Stuff
- Whisk your sugar oil vanilla and eggs then stir in those mashed bananas.
- Add The Dry Ingredients
- Mix flour baking soda and salt then fold it into your wet mixture don't overmix!
- Time For Nuts
- Gently stir in those walnuts if you're using them.
- Into The Oven
- Pour into your greased pans and bake at 350°F for about 50 minutes.
- Cool It Down
- Let it rest in the pan for 10 minutes then cool completely on a rack.
My Best Tips
- Those overripe bananas aren't trash they're treasure for this bread!
- If the top gets too brown just cover it with foil.
- Always let it cool completely before wrapping it up.
- Want to save some? Wrap it well and pop it in the freezer.
Make It Your Own
Sometimes I switch things up using pecans instead of walnuts or throwing in some chocolate chips. A sprinkle of cinnamon makes it extra cozy. You can even turn these into muffins just watch the baking time. The possibilities are endless!
Serving Ideas
Nothing beats a warm slice with melty butter! I also love it with cream cheese or jam. It stays fresh on the counter for about 5 days if it lasts that long! For longer storage pop it in the freezer it'll keep for months though at my house it never lasts that long.
Frequently Asked Questions
- → Why use very ripe bananas?
The riper the bananas, the sweeter and moister your bread will be. Look for brown-spotted bananas.
- → Can I make this in one pan?
Yes, use a 9-inch pan and increase baking time to about 55 minutes or longer.
- → What nuts work best?
While walnuts are traditional, any nuts work well, including pecans, hazelnuts, or almonds.
- → How do I store this bread?
Wrap tightly in plastic wrap and keep at room temperature up to 5 days, or freeze up to 3 months.
- → Can I make muffins instead?
Yes, fill muffin cups 3/4 full and bake 24-28 minutes at 350°F for about 18 muffins.