We make banana nut bread at least 2-3 times per month. I always have a few bananas that are on their last leg and if they are not going to go into a smoothie, no one wants to eat them, because, really, who wants to eat a soggy banana?
I have followed various recipes over the years. I can tell you a few things about making banana nut bread based on others’ recipes that annoy me. Do you have the same pet peeves as me?
I can’t stand using loaf pans. Other recipes either seem to make too much where it overflows my loaf pan, or I can never seem to find the magical time vs. temperature ratio so that the center of my bread isn’t a bucket of soup and yet simultaneously the edges of the bread aren’t burnt to a crisp.
For the love of all things good, I just want to make a perfect banana nut bread without it oozing all over the plate or breaking my teeth when I bite into it!
You might say, “Why not make banana nut muffins?” My kids love muffins, but I dread the mess they make. I have those reusable silicone cupcake cups. I don’t enjoy cleaning them and don’t even get me started on having to clean the muffin pan. The cups do not keep the muffin pan from needing to be cleaned. Yes, paper muffin cups might fix all of this, but I can never remember to get the at the store, but I digress.
Can you tell yet that I have a love/ hate relationship with this classic baked good? Well, I came up with a solution for my needs and my family loves it. I like that I don’t have to fumble with the temperature and times to avoid a soupy middle and burnt edges. I also LOVE that clean up is a breeze. I hope you enjoy this Banana Nut Bread recipe as much as we do! If you make it please come back and let me know what you think!
Make sure that you have 3 medium over-ripe bananas on hand, or you could probably get away with 4 small or 2 large. I am one of those kind of moms that has to have a work-around for everything. If you are like me, you are in good company!
You will want to add your bananas, along with 1 3/4 cups of sugar, 1 cup of butter, and 4 eggs to a mixing bowl. Mix well. Then add 2 cups of all purpose flour, 1 teaspoon salt, 2 teaspoons of baking baking soda, and 1 teaspoon of baking powder to your bowl and mix that up well. Then you are going to add your 1 cup of chopped nuts. I like pecans but really you can use walnuts or even almonds. My family hates walnuts so we stick to pecans around here. One time we only had cashews in the house, so we did that. No need to sweat it, just use what you have lying around.
I like to put my mix in a large 9×13 casserole dish. This isn’t the most conventional way, but I personally think it makes cleaning a breeze, cooks more evenly than a loaf pan, and I really like that the portion sizes are much more manageable for my younger kids. We actually had leftovers and that was after everyone had seconds.
I made two pans and froze the second one to have another day. For a large family, that makes cooking, eating, and clean up a breeze.
I do hope you enjoy this recipe as much as we do. Grab your printable version below and please come back and let us know if you liked it!
- 3 over-ripe medium bananas
- 1 cup butter
- 4 eggs
- 1 3/4 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup chopped pecans
- Pre-heat oven to 350 degrees Fahrenheit.
- Add bananas, eggs, sugar, and butter to your mixing bowl and mix until smooth.
- Add flour, baking powder, baking soda, and salt to mixture and mix until smooth again.
- Fold chopped pecans into mixture.
- Add mixture to greased 9x13 casserole dish.
- Bake at 350 degrees Fahrenheit for 35-40 minutes.
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