The Very Best Banana Nut Bread – CRAZY good! butter, sugar, eggs, flour, baking soda, buttermilk, ripe bananas and pecans – SO easy to make. Tastes amazing. Great for breakfast or an afternoon snack.
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Pin This RecipeMy Mom suggested this recipe for the blog. It comes from one of our favorite cookbooks, Candlelight and Wisteria. She said it was THE VERY BEST banana nut bread recipe. How could I not give it a try with a name like that?!?!
Well, she was right. This was really, really good banana nut bread. So easy to make and it tasted fantastic. I love to eat a slice of this for breakfast or an afternoon pick me up. Actually, it is really good any time of the day. LOL!
As I said, this bread is very easy to make with only a few simple ingredients. Start with mashing some ripe bananas. Next, mix together butter and sugar until fluffy. Mix in the eggs. Slowly add the flour, baking soda, salt, mashed bananas, and pecans. Pour the batter into a loaf pan and bake.
The Very Best Banana Nut Bread
Equipment:
Ingredients:
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ½ cup buttermilk
- 1 cup mashed ripe bananas, about 2 bananas
- ½ cup chopped pecans
Instructions:
- Preheat oven to 350ºF. Grease a 9×5-inch loaf pan, set aside.
- Pour baking soda into buttermilk. Set aside.
- In the bowl of an electric mixer, mix together butter and sugar until light and fluffy. Add eggs, mixing well. Add flour and salt. Add buttermilk mixture and beat. Mix in bananas and pecans. Pour into prepared pan.
- Bake for 1 hour.
Steph
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This is one of the best banana nut bread recipes I have ever tried! I followed exactly, except I used a bit of the stick crisco to coat my loaf pan and sprinkled sugar around sides and bottom. Turned out beautifully 😋
Truly the best banana bread! This is the 8th recipe, I have tried. I made it exactly as directed, I used a bundt pan. My family and friends raved about it. Thank you for sharing
This recipe has become my family’s favorite banana bread by FAR!! Thank you so much for this wonderful recipe! To the person who says that it would always fall….that also happened to me, but this bread is so good that I made it anyways!! I have made it so often that I have tried so many ways to fix this problem so that I could make this bread for other people! I found that adding 1/2 tsp baking soda and baking in my Pampered Chef stoneware loaf pan fixed that problem for me. Once I made these changes, I have never had another loaf fall again!! I hope this will help someone who is having the same problem, because it would be a shame to not enjoy this amazing recipe!
Love this recipe! Have made this probably 10+ times now. I usually sub walnuts for the pecans. I also found that greasing the pan with coconut oil gives it great flavor! I normally add about 5-10min to the baking time as it tends to need a little bit longer in my oven.
After many years of baking, I’ve lined the bottom of the pan with parchment. No worries about it coming out.
I followed the recipe as it is and it turned out great. My fiancé loves it and it is one of his favorite foods. This will definitely be added to my list of things to make again.
SO glad it was a hit!
This is such good banana bread! Mine falls every time and the middle sinks in. I think it is either because of the elevation I live at or I’m using too much banana. I will make it again and maybe add a little more flour or not so much banana. Very very good! Not dry at all! I told my husband it ain’t pretty but it’s delicious! 🤣
I got four small loaves from this and I stirred in the buttermilk/soda last as I almost forgot it and it is delicious! Thank you for a great recipe.