Classic Banana Nut Bread
Moist, rich, and full of flavor, this classic Banana Nut Bread is a timeless family favorite. It’s perfect for breakfast, gifting, or a cozy afternoon treat.
Classic Banana Nut Bread
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
2 loaves
Prep Time
20 minutes
Cook Time
50 minutes
This old-fashioned Banana Nut Bread is soft, flavorful, and loaded with sweet banana and crunchy nuts. Made with buttermilk for extra moisture and richness, it bakes beautifully in either a Bundt pan or loaf pans. The batter comes together easily and fills your kitchen with the comforting aroma of home baking. Whether you're making it for a holiday table or just to use up ripe bananas, this recipe delivers warm, nostalgic flavor in every slice.
Ingredients
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3 cups sugar
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1 cup shortening
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4 eggs
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2 tsp vanilla
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1 ½ cup buttermilk
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2 tsp baking soda
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4 cups all-purpose flour
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3 mashed bananas
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1 cup chopped nuts
Directions
Preheat the oven to 300°F. Grease and flour two 8-inch loaf pans.
In a large mixing bowl, cream together the sugar and shortening until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla.
In a separate bowl, combine the baking soda with the buttermilk.
Add the flour to the creamed mixture, alternating with the buttermilk mixture. Begin and end with the flour. Mix until just combined.
Fold in the mashed bananas and chopped nuts.
Pour the batter evenly into your prepared pans.
Bake at 300°F for 45-60 minutes. If using a Bundt pan and one loaf pan, bake the Bundt for about 1 1/2 hours and the loaf for approximately 45 minutes.
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Recipe Note
For a Bundt or tube pan, bake for about 1 hour 30 minutes to 1 hour 45 minutes, depending on your oven.