Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

My husband, Daniel's, favorite desert. He likes it cooled, I like it warm with ice cold milk. The recipe came from Regina Philips "Fit for a King" recipe book.

Ingredients Nutrition


  1. Preheat oven to 350F and grease a loaf pan.
  2. Sift dry ingredients together.
  3. Beat butter and sugar together until fluffy.
  4. Add eggs and mix.
  5. Add dry ingredients to the batter and stir well.
  6. Fold in mashed bananas and nuts.
  7. Pour into prepared pan.
  8. Bake for 45-50 minutes or until inserted toothpick comes out clean.
Most Helpful

This was the first banana nut bread I've made that started out like cookie dough. I was worried at first because it didn't call for any liquid. Well, no need to worry. After folding in the smashed bananas and nuts it was more like consistency of pudding. It baked for 50 min. and turned out beautifully. The flavor and texture were amazing! I've saved this recipe to my favorites.

mkambrose October 29, 2013

Ive made this bread several times and LOVE the flavor, but I can never get the top center to fully cook. I was hoping someone would have a remedy for that when I got on here today. I had some bananas that were soon to be over ripe and figured I'd give this recipe another go. Well, again, great flavor but the mushiness in the very center just baffles me. I took it out after 50 minutes so as the top, bottom and sides wouldnt burn. I'm thinking of putting it in an 8 x 8 pan next time, rather than a loaf pan. Not sure how long to bake it tho... trial and error I guess!

renm310 August 31, 2010

I've made this bread 3 times now, and I just realized I've never reviewed it. This is a very simple recipe to follow, and with a few tweaking to suit our own tastes, I've found that it's our favorite recipe for banana bread! I only use 1/2 cup sugar, then add 1/2 cup choco chips, 1/3 cup milk, and 1 tsp vanilla, plus a dash of cinammon. I do put it in the oven for 50 minutes so the center is not too mushy -- but even if it looks mushy at first, I've found that it firms up as the bread cools down. Great and easy recipe!

joni2001md June 30, 2010