Banana Nut Bread

My mother made this banana nut bread recipe when I was a kid. She added extra nutmeg to give it a more nutty flavor. I just couldn’t get enough. I don’t like bananas, and yet, I love this banana bread. When I make it, it is gone in no time. It is wonderful at breakfast, or as a dessert.
Banana Nut Bread


  • 1 ½ cups very ripe bananas, mashed
  • 1 cup sugar
  • ⅓ cup butter, softened
  • ⅓ cup water
  • 2 eggs
  • 1 ⅔ cups unbleached flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ cup nuts (Walnuts or Pecans work best)

The longer you beat the butter, the better this bread will be. I decorate the top with nuts. It looks pretty and adds to the nuttiness.

Step by Step Instructions

Step 1

Heat oven to 350°.

Step 2

Grease bottom only of a loaf pan, 8 ½ x 4 ½ x 2 ½” or 9 x 5 x 3”.

Step 3

Mix sugar and butter in a bowl or mixer bowl. Beat until butter and sugar are creamy.

Step 4

Stir in eggs until blended.

Step 5

Add bananas and water; beat 30 seconds.

Step 6

Stir in remaining ingredient, except for the nuts, just until moistened. (You never want to over beat when adding dry ingredients).

Step 7

Fold in nuts. Pour into pan.

Step 8

Bake until wooden pick inserted in center comes out clean.

8-inch loaf: 1 ¼ hours in a 350°F oven, 9-inch loaf: 60-70 minutes.

Step 9

Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.