• Cooking Time: 45-55 minutes
  • Servings: 1 loaf
  • Preparation Time: 15 minutes


This is an Old-Fashioned Banana Nut Bread recipe adapted from the

Breakfast and Brunch volume of the Oxmoor House Southern Heritage Cookbook Library.

It's my absolute favorite banana bread recipe of all time!


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed banana (3 or medium, ripe to over-ripe)
  • 1/2 cup coarsely chopped pecans or walnuts


  • Preheat oven to 350˚ F.
  • Using an electric hand mixer, cream the butter in a medium mixing bowl.
  • Gradually add the sugar, beating well.
  • Add the eggs, flour, baking soda, salt, bananas, vanilla, and pecans, mix well.
  • Pour the batter into a well-greased 9x5 inch loaf pan or an 8x8 inch cake pan.
  • Bake at 350 for 45-55 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in the pan, then remove bread and cool completely on a wire rack.

Categories: Bread  Fruit Bread  Fruity  Misc. Dessert  Nutty  Sweet 

Author Credit: Southern Heritage Cookbook Library

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