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Favorite Banana Bread Recipe

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Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Banana Bread with Walnuts or Pecans

Home made banana bread, freshly sliced

Home made banana bread, freshly sliced

Easy to Bake

There's really no mystery to making home made baked goods. Like anything else, it takes a little patience and the ability to follow directions. In many recipes, adding ingredients in the order specified makes a big difference in the outcome. With this recipe the bread turns out terrific no matter what order in which you mix it even for first-time bakers.

When bananas turn just a bit over-ripe, they're perfect to use in this recipe. It's a great way to use up those spotted bananas that no one seems to want. Even if your baking skills are limited this easy recipe with step-by-step pictures will get you through the process.

The best way to be sure you have everything you need for this recipe is to gather all the ingredients and equipment into one area of the kitchen. When adding an ingredient, move the box or container from one side of the mixing area to the other side. This makes it easy to remember what has been added and what remains.

Softening the Butter

2. Start by cutting the butter into tablespoon size pieces to soften.

2. Start by cutting the butter into tablespoon size pieces to soften.

Ingredients

  • 1/3 cup butter
  • 2/3 cup sugar, granulated
  • 2 eggs, large
  • 1/3 cup milk, 2% or whole
  • 1 tablespoon lemon juice
  • 2 - 3 bananas, ripe, mashed
  • 1 teaspoon vanilla extract
  • 2 cups flour, all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans or walnuts, finely chopped
  • 2 tablespoons shortening, to grease the pan

Grease and Flour the Baking Pan

Lightly grease the bread pan using a paper towel or your fingers. Wipe out the excess.

Lightly grease the bread pan using a paper towel or your fingers. Wipe out the excess.

Greased and Floured Bread Pan

Sprinkle a dusting of flour over the greased pan and distribute the flour evenly shaking out the excess.

Sprinkle a dusting of flour over the greased pan and distribute the flour evenly shaking out the excess.

Equipment Needed

Loaf pan, glass or metal 9 x 5”

Electric mixer

Mixing Bowls

Dry measuring Cups

Measuring spoons

Spatula

2 Dinner knives

Wire rack

Preparing the Bananas

Slice the peeled bananas into small pieces using two knives or mash with a fork.

Slice the peeled bananas into small pieces using two knives or mash with a fork.

Instructions

  1. Preheat the oven to 350 degrees (f).
  2. Soften the butter. To speed up the process cut the butter into tablespoon-sized slices rather than using the microwave.
  3. Grease and flour a 9 x 5 inch bread pan. Use a paper towel or your fingers to spread two tablespoons of solid vegetable shortening, like Crisco, or butter evenly coating the bottom and sides of the bread pan. Wipe out any excess with a paper towel. Sprinkle about a tablespoon of flour over the shortening and shake the pan to distribute the flour evenly. Shake out any excess flour by tapping the bottom of the pan over the trash or the kitchen sink.
  4. Preparing the bananas: Peel and slice the bananas into a separate bowl. Use a dash of lemon juice to keep the bananas from turning brown while you work. Slice the bananas into smaller pieces using a crisscross motion with two kniver. Stir the vanilla extract and the milk into the bananas and mix together.
  5. Measure the flour, baking powder, baking soda and salt in a separate bowl and combine the dry ingredients with a whisk.

Slicing the Bananas

my-favorite-banana-bread-recipe-with-step-by-step-pictures

Combine the Bananas, Vanilla and Milk

Add the vanilla extract and the sour milk to the bananas. Alternate wet and dry ingredients when adding to the mixing bowl.

Add the vanilla extract and the sour milk to the bananas. Alternate wet and dry ingredients when adding to the mixing bowl.

Measure the Flour into a Separate Bowl

Measure the flour using a dry measuring cup. Level off the top with a regular knife.

Measure the flour using a dry measuring cup. Level off the top with a regular knife.

Mix the Flour, Baking Powder, Soda and Salt

Mix the dry ingredients in a separate bowl

Mix the dry ingredients in a separate bowl

Making Your Own Buttermilk or Sour Milk

If you don't have sour milk or buttermilk, you can substitute regular milk with one tablespoon of lemon juice added. This ingredient helps the bread rise beautifully while baking.

Cream the Butter, Sugar and Eggs

Cream the butter, add the sugar and mix until smooth. Add the eggs one at a time beating after each egg.

Cream the butter, add the sugar and mix until smooth. Add the eggs one at a time beating after each egg.

Instructions Part 2

6. With the mixer on low begin to cream the softened butter. Continue to whip until it becomes light and fluffy. Once the mixture changes from medium yellow to a lighter shade add the sugar.

7. Continue until the butter mixture is again light and fluffy and the sugar is no longer granulated.

8. Add the eggs one at a time into the butter and sugar mixture, mixing after each egg is added.

9. Begin adding the dry mixture to the batter a little bit at a time.

10. Mix on low speed, alternating with the wet ingredients (banana mixture and the sour milk) and the addition of dry ingredients. End with the dry ingredients.

11. Stir in the chopped pecans (or walnuts) by hand with a spatula.

12. Pour the batter into the prepared baking dish and bake for an hour or until a toothpick inserted into the top comes out clean.

Mix in the Wet and Dry Ingredients

Alternate adding the dry and wet ingredients while mixing. Add the chopped nuts last stirring in by hand.

Alternate adding the dry and wet ingredients while mixing. Add the chopped nuts last stirring in by hand.

Adding chopped pecans or walnuts is optional.

Adding chopped pecans or walnuts is optional.

Pour the batter into the prepared pan.

Pour the batter into the prepared pan.

Test the bread to see if it is done by inserting a toothpick into the center of the loaf. If the toothpick comes out clean it's time to take the bread out of the oven. If the toothpick comes out wet, continue baking and test again in five minutes. Repeat if necessary.

Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.

Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.

This recipe freezes well and will keep for up to three months in the freezer if wrapped properly. Wrap in cellophane and then in heavy duty aluminum foil. Mark the date and the contents on a small piece of masking tape with a magic marker.

Cool on a wire rack before removing from the baking pan.

Cool on a wire rack before removing from the baking pan.

Remove the loaf pan from the oven and let it rest on a wire rack for about ten minutes before turning it out of the pan.

Allow the bread to cool for a few minutes before slicing.

Allow the bread to cool for a few minutes before slicing.

Banana bread makes gift giving easy even for those particular friends who seem to have everything. Giving a gift of something made in your own kitchen shows appreciation for people who've helped or provided service over the year, whether it's for the staff at your medical office, dental office, neighbors, the postmaster or others who deserve a special thank you. Wrapped in festive cellophane and tied with a colorful ribbon, it's perfect for sharing at a family gathering or pot luck dinner.

Our family doctor loves banana bread. He's always grateful when we have an appointment because he knows we'll bring bread as a gift. I love it when he tells people that I make great banana bread. You can too! It's easy.

Sliced Banana Walnut Bread

Ready to enjoy.

Ready to enjoy.

Bread - Make it with You

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2011 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on October 30, 2020:

Thanks, Diana.

Diana Grant from United Kingdom on October 29, 2020:

If you ever decide to make banana bread using coconut flour, it is important to look up an appropriate recipe online, as the ingredients are not the same as those used for normal banana bread; for instance it needs 5 eggs. Probably more nutritious, but not to everyone's taste.

Peg Cole (author) from Northeast of Dallas, Texas on October 28, 2020:

Hi Diana, You know, I've been doing a lot of cooking also since we've been in this situation. Now that the weather has cooled down I'll be baking my usual pies, cakes and fresh breads. The banana bread makes a great gift. One of our medical doctors loves this recipe and I take him a loaf whenever we go to his office.

I've never tried using the coconut flour but I do use coconut milk in my smoothies.

Thanks for coming by. Hope your bread turns out delicious.

Diana Grant from United Kingdom on October 28, 2020:

I only learned to cook banana bread after lockdown in March (still locked down!), and have been trying various banana bread recipes since then. Yours sounds great.

I have even tried making it with coconut flour. Different texture and not my favorite, but now I have a big bag of the stuff to use up, so will be making it frequently for the next few weeks. After that I'll try your recipe.

Peg Cole (author) from Northeast of Dallas, Texas on August 19, 2014:

Hello Au fait, Having a couple of seniors nearby helps inspire me to bake special things like this banana bread. I'm glad the recipe is similar to your Mom's bread.

School is about to start already. Wow. That hardly seems possible. What a short summer it has been. All the best to you on the new year at school and everywhere. Thanks so much for the FB post.

C E Clark from North Texas on August 18, 2014:

Growing up, I always loved my mother's homemade banana bread. It was a favorite. I have her recipe and used to make it when I had a family to cook for, but it's been years since I made it now. This looks very similar and anyone who follows this recipe is sure to have a delicious treat!

Was back to work Saturday morning for first aid and CPR training review, and today was the first day of orientation. That's a yearly thing. School starts next Monday. Time will be getting tighter. Hope all is well with you, Peg. Posting this on FB.

Peg Cole (author) from Northeast of Dallas, Texas on September 25, 2013:

Thank you, Moonlake.

moonlake from America on September 24, 2013:

This sounds like a very good recipe. Thanks for sharing. We love banana bread.

Peg Cole (author) from Northeast of Dallas, Texas on July 20, 2013:

Hello EatCookReview, I hope your mix comes out tasting great! Thanks for the visit.

Chantele and Julie from Wales on July 20, 2013:

I love Banana Bread and this recipe looks yummy, I actually have a mix in my bread maker at the moment, banana, chocolate and honey cake!

Peg Cole (author) from Northeast of Dallas, Texas on August 29, 2012:

Eddy! You're back with a different name. I'm so glad to see you and thanks for the visit. Hope you are well.

Eddy Jones from Wales. on August 29, 2012:

Mmmm another for me to save into my packed recipe book.

I will certainly let you know how mine turned out.

Take care and enjoy your day.

Eddy.

Peg Cole (author) from Northeast of Dallas, Texas on August 27, 2012:

Thank you Mr. Cogerson. Nice of you to mention it. Smiles.

UltimateMovieRankings from Virginia on August 27, 2012:

Looks like a good recipe. I also wanted to give congrats on your hubs reaching 100,000 views...job well done.

Peg Cole (author) from Northeast of Dallas, Texas on April 16, 2012:

Prasetio how nice of you to get hungry from these pictures. I just made another loaf this morning. Here, have a slice and some tea.

Blessings and hugs to you, friend.

Peg

prasetio30 from malang-indonesia on April 16, 2012:

I love banana. How do I miss this hub, my friend. I really enjoy all step by step instruction by using pictures. You made my hungry and I can't wait to share this recipe with my mom. Rated up and Yummy!

Blessing and hugs,

Peg Cole (author) from Northeast of Dallas, Texas on April 16, 2012:

If you need help with the link let me know, Glo. Hey, that rhymes.

Gloria from France on April 15, 2012:

She is not at the moment, but will sonn be I am sure.

Peg Cole (author) from Northeast of Dallas, Texas on April 15, 2012:

Well of course I don't mind, I appreciate the link. Is she a hubber? If not you'll want to add a referral tracker to the link in case she decides to sign in and write here. :)

Peg Cole (author) from Northeast of Dallas, Texas on April 15, 2012:

Oh this is very healthy. Uh huh. Sure thing. No I wouldn't kid you. Enjoy!

Peg Cole (author) from Northeast of Dallas, Texas on April 15, 2012:

Thanks Rosika. I appreciate you stopping over here to look at this recipe. You have an amazing talent for sketching and art! Thanks for the visit.

Gloria from France on April 15, 2012:

Hi Peg hope you don't mind but I have sent this link to my daughter so she can make some.

Gloria from France on April 14, 2012:

Just going to make it 'again' this is so unfair.

My hips are spreadinggggggggggggggg.

Have a good weekend.

rosika on April 14, 2012:

No other bread can beat the homemade banana bread! Your demonstration is so easy to follow for everyone. Well laid out hub!

Peg Cole (author) from Northeast of Dallas, Texas on April 07, 2012:

Movie Master, What time shall I come over? I'll bring the coffee! This is such a great treat to be shared any time of the day or night. Enjoy.

PS. I'm glad you liked the photos. That means a lot coming from a Master like you. :)

Movie Master from United Kingdom on April 07, 2012:

Wow Peg, those photos - it looks so yummy!!

I am going to make some tomorrow, many thanks and voted up.

Peg Cole (author) from Northeast of Dallas, Texas on April 04, 2012:

Eight times, wow. You are getting to be quite the expert by now. The hip thing is why I give so much of this bread away. I love baking it and the smell of it cooking in the house. It is great to freeze for unexpected guests who drop in. Thanks for stopping in, Gloshei and happy baking.

Gloria from France on April 04, 2012:

Hi Peg thought I would drop by, I have made this about 8 times now, still love it. Pity the hips don't agree.

Peg Cole (author) from Northeast of Dallas, Texas on April 03, 2012:

Hey there Micky Dee,

I can't find where I ever responded to your wonderful comment. So sorry. Brain fog, I guess. Here, have a piece of this one I baked today. It has pecans.

Peg Cole (author) from Northeast of Dallas, Texas on December 31, 2011:

Thank you Nina64, I made three of these over the holidays and each disappeared quickly! It's time to make one more just for me. Here's a toast to you and yours for the New Year. (Imagine our coffee cups clinking.) May you have the most wonderful year ever. Cheers! Peg

Nina L James from chicago, Illinois on December 30, 2011:

Hello PegCole17, your banana nut bread looks delicious!!!!! All I need is a cup of coffee and my morning paper. I think this recipe is a great way to use up those over ripe bananas. Keep up the good work. I hope that you and your family are having a happy holiday season.

Peg Cole (author) from Northeast of Dallas, Texas on November 09, 2011:

Moonlake - thank you. Me too.

Hi Matthewl and I hope you will try it out.

My dear Gloshei - I'm so glad you let me know that it came out. And good! Geoff won't let the bananas go to waste. Thank you, my friend.

Gloria from France on November 09, 2011:

Well I got the nuts as promised Peg all made it is really lovely.

I think Geoff will want more of this. Grrr

Thanks again.

moonlake from America on November 08, 2011:

Looks good love banana bread.

Peg Cole (author) from Northeast of Dallas, Texas on November 08, 2011:

Hello Gloshei, Walnuts also work well in this bread. I just read your lovely recipe for olive appetizers. Yum.

Thanks for the bookmark.

Gloria from France on November 08, 2011:

This recipe is great, have to go shopping this afternoon , so pecan nuts are on my list.

Thanks for sharing Peg.

Bookmarked so I don't lose it.

Peg Cole (author) from Northeast of Dallas, Texas on September 08, 2011:

Thanks for dropping in today Stella. Hope that everything is getting better for you. Miss you. I will be off line for a few days starting today. Talk to you later.

Love and xx

Peg

pastella13 on September 07, 2011:

Hi Peg,

This sounds so lovely. I like bananas too, but not when they're going really soft, so I must have a go at this.

Much love.

Peg Cole (author) from Northeast of Dallas, Texas on July 01, 2011:

Hi Becky, So glad you're inspired to bake some good old banana bread. I can't wait for fall again for some cool weather to make me bake. You are so welcome and thank you for stopping in.

B from Oklahoma on June 30, 2011:

This looks and sounds delicious. I haven't baked banana nut bread in a long time but after reading your hub and seeing the pictures I'm craving it :) Thanks for the great idea and recipe.

Peg Cole (author) from Northeast of Dallas, Texas on March 16, 2011:

Hi sharing the sky. Yes, baking can be a fun time shared with the kids. It encourages youngsters to try out their talents in the kitchen and gives parents an opportunity to teach measurements like fractions. Starting on an easy recipe like this can instill confidence as you said. Thanks for sharing your experience of learning in the kitchen and for stopping by to comment.

Tatara, Hello. It is good to share recipes from different cultures and parts of the world. I'll be looking for some recipes from you!

Tatara from Asia on March 16, 2011:

I like banana recipes from native Asian to American...Yummy.

sharing the sky from United States on March 14, 2011:

Thanks for sharing. The step-by-step instructions along with the pictures is great. I have to say that banana bread was a pleasantly easy recipe for me in my novice baking days and because of learning to make banana bread, and gradually gaining confidence, I was able to step up and try other recipes or more complex ones. It also made for some fond memories with the family members I used to bake with growing up.

Peg Cole (author) from Northeast of Dallas, Texas on March 14, 2011:

Thank you so much. Hope you enjoy using this recipe.

toknowinfo on March 13, 2011:

I love banana bread. Thanks for the pictures and well explained directions. Looks delish! Rated up and useful.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2011:

fantasygirl - I'm sure you don't need to worry about calories at all. You're one of those lovely California girls, n'est pas? Thanks for dropping by and I hope you try the recipe.

fantasygirl@aol.com on March 10, 2011:

My that does look good. Too good. Hello Thighs.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2011:

DeBorrah, Thank you for all the wonderful inspiration in your hubs. I love reading them. Glad you stopped in for some banana bread.

Mckbirdbks, I made another loaf this morning while I was reading your hub about John D. MacDonald, Lamour and Asimov. What interesting stuff. About the profile picture, thanks! From our bird days.

b. Malin, My hubby is very particular and even he loves this bread. Hope you do try it. I had to bake mine an extra 10 minutes today as I used 3 bananas.

b. Malin on March 10, 2011:

What a great HUb Peg, I might even (the NON Baker) to try your Banana Bread. Recipe..Lover Man loves Banana's. Thanks so much for the wonderful pictures as well!

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on March 10, 2011:

How smart is that! You get Banana Bread and a Hub. I like your new profile picture.

DeBorrah K Ogans on March 10, 2011:

Peg Cole, Thanks for the great Banana Bread recipe! Sounds tasty... Yum! Yum!

Peace & Blessings!

Micky Dee on March 09, 2011:

This is wonderful cycling food! I'm in! I love banana bread - especially with pecans! Thank you Peg!

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2011:

Hi Mrs. J.B. - Yeah, the bananas are too ripe for eating but too good for wasting. Hope you try out the recipe. It's really easy. :-)

Mrs. J. B. from Southern California on March 04, 2011:

What a great idea and recipe. I usually throw the bananas out. Now I am going to give this a try.

Peg Cole (author) from Northeast of Dallas, Texas on March 03, 2011:

Hi Eiddwen, Thank you for the nice comments. Good to see you again.

You too,

Peg xxoo

Eiddwen from Wales on March 03, 2011:

This one has got to be a must Peg.

Looks and sounds delicious,thanks for sharing.

Take care

Eiddwen.

Peg Cole (author) from Northeast of Dallas, Texas on March 02, 2011:

Hi Sofs, You know, I've never met a banana bread I didn't like. You can find them in all variations at church dinners and family gatherings and most of them are really great tasting and go fast.

Thanks for the compliments on the pictures. It is hard to hold up that heavy bowl and snap a picture. I'm glad they came out! Nice to see you again.

Sophie on March 02, 2011:

I have always loved banana bread and the variations of it. PegCole I must congratulate on the pictures and the details that make this recipe easy for any novice to try out. mmm now you have made me hungry :P

Peg Cole (author) from Northeast of Dallas, Texas on March 02, 2011:

Hi Lynda - Watch your mailbox for a special delivery. I love to send these out at Christmas time with home made chocolate covered peanut butter balls.

Hey there nifty - Hope you like it. I have several different versions but the hubby likes this one the best.

Hello Bobbi - It does smell good cooking. Last year at Christmas my neighbor brought over a tin of goodies and it turns out we exchanged banana bread with each other. haha. The warm buttered idea sounds delicious. Will have to try this!

Thanks so much to each of you for stopping in to read this hub. Cheers and happy baking.

BobbiRant from New York on March 02, 2011:

Banana bread is one of my favorite things to eat. It smells so good cooking and it freezes easily and makes wonderful holiday gifts for family and coworkers too. I also love to warm a slice up in my microwave and melt butter on it. MMMMMMMM Thanks so much for sharing this, I will use it.

nifty@50 on March 01, 2011:

Great looking recipe! Will have to try!

lmmartin from Alberta and Florida on March 01, 2011:

My address for UPS delivery is .... Yum! Lynda