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Old Fashioned Banana Nut Bread

Banana bread is often one of the first recipes as children we help our mothers bake. It’s a favorite afternoon or late-night snack and a popular potluck dish. It’s also an ideal lunchbox addition. In a plastic treat bag tied with a ribbon, banana nut bread makes a great thank-you gift or welcome for a new neighbor.

I love this quick bread’s versatility. While I usually use pecans, walnuts and macadamias are great nut alternatives. For a Hawaiian twist, I replace half of the banana with crushed pineapple and use macadamia nuts. Sliced maraschino cherries are a sweet, fun, and colorful addition.


1¾ c all-purpose flour

2/3 c sugar

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 c mashed ripe banana

1/3 c butter, softened

2 Tbsp. milk

1 tsp. vanilla bean paste

2 eggs

½ c chopped nuts

Extra chopped nuts for topping if desired


  1. Whisk together 1 cup of flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  2. Add mashed banana, butter, and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes.

  3. Add vanilla bean paste, eggs, and remaining flour and mix until blended. Stir in nuts.

  4. Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick or knife inserted near the center comes out clean.

  5. Cool for 10 minutes on a wire rack. Remove from the pan, and cool thoroughly on the wire rack before slicing.

  6. Store in a zip-closure bag or container.


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