Banana Nut Bread

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Average: 3.7 (6 votes)
1 large loaf or two small loaves

What do you do when you have bananas that have just slipped past their ripe phase and are now in the over-ripe phase? The answer for me is to make Banana Nut Bread. This bread is delicious and makes my house smell all warm and homey. Of course you could also make banana muffins which are equally delicious but just a little more trouble to make.
There are many recipes available for banana bread, but everyone has their own never-fail version. This is one I adapted from a very old, falling-apart, and food-stained Betty Crocker cookbook given to me by my mother. I changed the recipe to conform to our dietary restrictions.

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/3 cup milk
1 1/4 cups mashed bananas (2-3 medium bananas)
1 tablespoon yoghurt
1 cup chopped nuts

1. Preheat your oven to 350 F and grease a 9 inch loaf pan. Some people prefer to use oil in a spray to evenly coat the pan, or you could use a little butter or ghee to spread a thin coat on the bottom or sides. I like to make sure there’s a little extra on the corners of the pan.
2. Mix together the flour, granulated sugar, brown sugar, baking powder and salt. It’s important to thoroughly combine the dry ingredients here because once you mix them with the wet ingredients, they tend to get lumpy and the loaf could have clumps in it. I like to sift them together just to be sure.
3. In a separate bowl, mix the oil, milk, mashed bananas and yoghurt. You can leave the mashed bananas somewhat lumpy rather that turn them into an even paste.
4. Combine the wet and dry ingredients and beat for 30 seconds until well mixed. The batter is going to be somewhat lumpy. Add the chopped nuts and mix them in.
5. Pour into your greased loaf pan and bake for 65 to 70 minutes. Check for readiness by inserting a toothpick into the center of the loaf. When the toothpick comes out clean your bread is cooked. Allow your banana bread to cool completely before cutting.

This bread really is as easy to make as it sounds and is a great way to use those overly brown bananas. I like to re-heat it by slicing it and buttering it, and putting it on a pan in the oven for about 5 minutes at 350 degrees. It gets warm and soft, with the edges just a little crispy. Yum!


Thank you. It sounds

Thank you. It sounds great!!!! I love this site.

temperature for baking

I have owen where it has max of 250 F only, what should be the alternative for it

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