This is a good old fashioned banana nut bread recipe made with buttermilk. The recipe that my mom used for her entire life, and was handed down to her from my grandmother. Easy quick bread that’s dense, moist and full of banana flavor.
Tis the season for baking so I’m posting my mom’s Banana Nut Bread recipe. Nothing new, nothing special, just a reliable, moist and old-fashioned quick bread using good old Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added. Creaming adds air, and affects the volume and texture of the bread. And no, I’ve not become an overnight baking expert, I Googled it.
This recipe has been in our family for a very long time. Banana Nut Bread made a regular year-round appearance when I was growing up. Served with butter most of the time, then sometime in the 70’s, my mom came up with the idea of spreading room temperature cream cheese over a warm slice.
However you slice it and serve it, it’s my favorite.
Old Fashioned Banana Nut Bread Recipe
I hope you give this old fashioned banana nut bread recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite quick bread recipe, let me know, Iād love to give it a try.
More Quick Bread Recipes
- Super Moist Pumpkin Bread made with Pumpkin Ale
- Lemon Zucchini Bread with Lemon Glaze
- Pecan Cinnamon Bun Bread
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Moist and full of flavor. A perfect banana nut bread recipe.
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening Crisco
- 1 cup sugar
- 1 cup banana -- mashed
- 1/2 cup buttermilk
- 2 wholes eggs
- 3/4 cup pecans -- chopped
Sift flour, soda and salt together. Cream shortening and sugar, add eggs and beat until fluffy. Add dry ingredients and mashed bananas and buttermilk. Add 3/4 cup nuts. Turn into greased 9 x 5 loaf pan. Bake 350 degrees 60 minutes or until inserted toothpick comes out clean. Oven temps vary, so start checking doneness after 45 - 50 minutes.
Old Fashioned Banana Nut Bread …It’s What’s for Baking.
From The Kitchen Of Lea Ann Brown
Penny says
December 17, 2012 at 8:11 amLove the creaming part. My Mom and Grandma were great fans of Crisco. That was what made their pie crusts so great. Happy Holidays Lee Ann.
Larry says
December 17, 2012 at 1:29 pmI love banana nut bread especially when made with black walnuts, like Bev’s mom did. Her dad would spend hours cracking those pesky things and digging out the nut meat.
Lea Ann says
December 17, 2012 at 5:17 pmI would imagine the reward of that banana bread made it worth the tedious task of cracking those walnuts. I love family food memories like this.
Karen says
December 17, 2012 at 1:34 pmI love any kind of quick bread with cream cheese on it. Yummy!
Lea Ann says
December 17, 2012 at 5:17 pmYummy is right Karen. š
Rhonda says
December 17, 2012 at 6:50 pmYou just can’t beat an old fashioned banana bread recipe!
Sam @ My Carolina Kitchen says
December 18, 2012 at 6:22 amLove the idea of cream cheese on the bread in place of butter. We use cream cheese more and more and the low fat version isn’t too bad for you calorie and fat wise.
Sam
Jenn says
December 18, 2012 at 6:36 amAaaaaaahhh… just like the banana bread recipe in my family.. I love this!! Simple and perfect…. and I am so going to try the cream cheese spread idea next time I make it… that sounds decadent and wonderful!
Joanne says
December 18, 2012 at 8:32 amYou can never go wrong with good old banana bread! Loving this recipe!
Susan says
December 18, 2012 at 4:24 pmI most always have a few mini loaves of banana bread in my freezer. It’s a perennial favorite of ours. I have a tried and true recipe that we love but yours sounds well worth trying. It looks delicious! I also love your mother’s idea of cream cheese on it! That’s something I’ve never tried but certainly will now.
nancyc says
December 18, 2012 at 9:37 pmThere’s nothing like old-fashioned banana bread! š
Vickie says
December 19, 2012 at 6:10 amYour photo captured the soft crust of banana bread perfectly. I can almost taste it. I will add this to my cookbook as the “go to” recipe – thanks! (of course I’m drooling over the vintage silver – it’s a total weakness) š
Cathy @ Noble Pig says
December 19, 2012 at 9:58 amThe classics are always best!!!
Holly says
December 19, 2012 at 10:58 amYou can never have too many banana bread recipes! I have some bananas ready for baking in the kitchen now. This recipe will be perfect, thanks!
Cathy at Wives with Knives says
December 20, 2012 at 8:06 pmI love holiday baking but get tired of all the overly rich foods and go quickly back to old standby recipes like this one. A little bit of cream cheese is the perfect addition. Happy holiday, Lea Ann.
Chris says
December 29, 2012 at 6:12 pmOne of my boys’ favorites! I hate the stuff but the rest of the family LOVES it. The hardest part is getting bananas to last long enough in our house to get ripe, the boys devour them before they get ripe.
Lea Ann says
December 30, 2012 at 7:32 amI always have good intentions with bananas but always seem to have a few that end up getting too ripe. I think you’re the first person I know that doesn’t like banana nut bread.
Sophie33 says
January 2, 2013 at 12:08 pmMMMMMM! A lovely banana bread! I love it too! š
Lea Ann says
January 5, 2013 at 12:44 pmThanks Sophie. Happy New Year.