Old Fashioned Banana Nut Bread

Moist and full of flavor. A perfect banana nut bread recipe.

Course Bread

Cuisine American

Prep Time 20

Cook Time 17

Total Time 37

Servings

Calories 353kcal

Sift flour, soda and salt together.
With a hand mixer or stand mixer, rream shortening and sugar, add eggs and beat until fluffy. About 2 minutes. Add dry ingredients, mashed bananas, buttermilk and chopped pecans.
Pour batter into greased 9 x 5", 9 ½ x 5 ½ " or two 8" loaf pans. Bake 350 degrees 50 minutes for the larger pans, or 40 minutes for the small pans. Test with a cake tester to make sure batter is cooked through. Oven temps vary, so I start checking doneness after 40 - 50 minutes and add a few minutes on the timer until banana bread is cooked through.
Let the loaves cool completely. Run a butter knife around the edge of the bread and then invert the loaf to gently nudge out of the pan. If needed, tap the bottom of the pan while the loaf is upside down to encourage it to release.

Tips For Success

- Use butter to grease the pans before baking. You can also flour the pans for extra protection against sticking and easy removal.

- I like to use two 8-inch loaf pans. You can also use one 9-inch loaf pan. If your use the larger loaf pan, increase cooking time to 50 minutes.
- Use a whisk to stir the flour, then use a spoon to gently add the flour to the measuring cup. (Rather than scooping the measuring up into the flour)This will help keep the banana bread fluffier in texture and not too dense. As always use the back of a butter knife to scrape the flour even to the top of the measuring cup.