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

This is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!

Ingredients Nutrition


  1. Heat oven to 350°. Grease or spray 2 loaf pans.
  2. In a large bowl, mash bananas with a masher or by well washed hands.
  3. Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
  4. Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
  5. Totally clean will mean a dryer loaf.
  6. Let cool 15 minutes after removing from oven and remove from pans.
  7. Or, let cool, cover with foil, slide into freezer bags and freeze.
  8. Great when using tin foil pans.


Most Helpful

I have used this reciepe for yrs also. It is the best ever. Very moist!! But I use 1 1/2 cups of sugar ,1 cup white n 1/2 brown. I find 2 cups to be to sweet. Also if you are n a hurry and don't have time for bananas to turn black or don't have any in the freezer, you can buy bananas n put them in the freezer till they freeze(about an hour) take them out, let them thaw, put them in a baggie in the fridge over nite. It will turn them black n mushy.

cass_i2002 December 22, 2009

I have made this bread about half a dozen times for my friends at work (we all take turns bringing stuff). It never fails to please. It is moist and sweet and delicious. The ripeness of the bananas is the most important thing in this recipe. I put 4 - 5 bananas in the fridge for about 2 weeks until they are solid black. The flavor is at it's peak at that point. Any longer could cause them to go bad. When they just turn all black, they are ready.

mewmew August 24, 2011

Very good banana nut bread. I made 1 loaf and 12 small muffins. I used PAM to prevent the bread from sticking and it worked well. I baked my substituted whole walnuts in the oven for a few minutes, until they smelled roasted. Then chopped them and per another review, dusted them in flour, so they didn't all sink to the bottom when adding to the batter. I also added about 1/2 tsp cinnamon and a couple of dashes of nutmeg. Next time will add a smidge more of both! I cooked the muffins for 25 minutes and the bread for the hour recommended. I'm not a huge banana bread person, but I managed to scarf down 2 muffins with my coffee this morning! Thanks!

Gidget265 May 21, 2010

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