Old Fashioned Banana Nut Bread Recipe (2024)

Published: Dec 17, 2012 · Modified: Jun 4, 2022 by Lea Ann Brown · This post may contain affiliate links

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This is a good old fashioned banana nut bread recipe with buttermilk. The recipe that my mom used for her entire life, and was handed down to her from my grandmother. Easy quick bread that’s dense, moist and full of banana flavor.

Old Fashioned Banana Nut Bread Recipe (1)

Tis the season for baking so I’m posting my mom’s Banana Nut Bread recipe.

Nothing new, nothing special, just a reliable, moist and old-fashioned quick bread using good old Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added.

Creaming adds air, and affects the volume and texture of the bread. And no, I’ve not become an overnight baking expert, I Googled it.

This recipe has been in our family for a very long time.And the reason this old fashioned, is due to the use of Crisco vegetable shortening.

Banana Nut Bread made a regular year-round appearance when I was growing up. Served with butter most of the time, then sometime in the 70’s, my mom came up with the idea of spreading room temperature cream cheese over a warm slice.

However you slice it and serve it, it’s my favorite.

Old Fashioned Banana Nut Bread Recipe

I hope you give this old fashioned banana nut bread recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite quick bread recipe, let me know, I’d love to give it a try.

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Old Fashioned Banana Nut Bread

Moist and full of flavor. A perfect banana nut bread recipe.

5 from 4 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 37 minutes minutes

Servings: 10

Calories: 353kcal

Author: Lea Ann Brown

Ingredients

▢ 2 cups flour
▢ 1 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 1/2 cup vegetable shortening Crisco
▢ 1 cup sugar
▢ 1 cup banana very ripe and mashed
▢ 1/2 cup buttermilk
▢ 2 large eggs
▢ 3/4 cup pecans — chopped

Instructions

Sift flour, soda and salt together. Cream shortening and sugar, add eggs and beat until fluffy. Add dry ingredients and mashed bananas and buttermilk. Add 3/4 cup nuts.
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Turn into greased 9 x 5 or 9 1/2 x 5 1/2 oaf pan. Bake 350 degrees 60 minutes or until inserted toothpick comes out clean. Oven temps vary, so start checking doneness after 45 – 50 minutes.

Nutrition

Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch

Old Fashioned Banana Nut Bread …It’s What’s for Baking.

From The Kitchen Of Lea Ann Brown

Lea Ann Brown

Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

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Reader Interactions

Comments

Kathy W says
August 26, 2023 at 12:38 pm
I am going to bake a loaf of this today. We love banana bread. The only difference in our recipes is the Crisco (my recipe calls for butter) and the amount of sugar (mine calls for 2 cups). I’m using your recipe today , except using butter since that’s what I have on hand. Also I’m using only 1 cup of sugar, like you
I appreciate your directions. My recipe was handwritten and the directions are confusing. Thats what made me start searching for recipes. Thank you!
Reply
Mary says
October 23, 2021 at 10:06 am

I have used and LOVED this recipe for years. I like to add a dusting of sugar on top. You can also substitute (or add) ANYTHING such as 1 cup of blueberries or chopped apples. I make my own buttermilk by mixing 1 cup milk with 1 tbs lemon juice or vinegar – and just let it stand for 5 minutes.
Reply
Deb says
January 07, 2021 at 9:20 pm

Tired of all the B-nan bread recipes @ Allrecipes so tried Google. Never heard of using Crisco so tried your recipe. Oh wow, turned out so good with a nice “crust” and delicate texture. Gotta share with my sister, she will love this too. Thanks for sharing.
Reply
- Lea Ann Brown says
  January 08, 2021 at 10:07 am
  Hi Deb and thanks for your note.
  In this day and age, using Crisco in a bread recipe does sound “different”. This recipe is a recipe that my mom made all of her life that she got from her Mom. In a day when Crisco was used more commonly. Hence the title, “Old Fashioned”.
  It’s the only way I’ve ever made it.
  I so much appreciate your note, I’m glad you tried it and so glad you liked it.
  Reply
Sophie33 says
January 02, 2013 at 12:08 pm

MMMMMM! A lovely banana bread! I love it too! 🙂
Reply
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- Lea Ann says
  January 05, 2013 at 12:44 pm
  Thanks Sophie. Happy New Year.
  Reply
Chris says
December 29, 2012 at 6:12 pm
One of my boys’ favorites! I hate the stuff but the rest of the family LOVES it. The hardest part is getting bananas to last long enough in our house to get ripe, the boys devour them before they get ripe.
Reply
- Lea Ann says
  December 30, 2012 at 7:32 am
  I always have good intentions with bananas but always seem to have a few that end up getting too ripe. I think you’re the first person I know that doesn’t like banana nut bread.
  Reply
Cathy at Wives with Knives says
December 20, 2012 at 8:06 pm
I love holiday baking but get tired of all the overly rich foods and go quickly back to old standby recipes like this one. A little bit of cream cheese is the perfect addition. Happy holiday, Lea Ann.
Reply
Holly says
December 19, 2012 at 10:58 am
You can never have too many banana bread recipes! I have some bananas ready for baking in the kitchen now. This recipe will be perfect, thanks!
Reply
Cathy @ Noble Pig says
December 19, 2012 at 9:58 am
The classics are always best!!!
Reply
Vickie says
December 19, 2012 at 6:10 am
Your photo captured the soft crust of banana bread perfectly. I can almost taste it. I will add this to my cookbook as the “go to” recipe – thanks! (of course I’m drooling over the vintage silver – it’s a total weakness) 🙂
Reply
nancyc says
December 18, 2012 at 9:37 pm
There’s nothing like old-fashioned banana bread! 🙂
Reply
Susan says
December 18, 2012 at 4:24 pm
I most always have a few mini loaves of banana bread in my freezer. It’s a perennial favorite of ours. I have a tried and true recipe that we love but yours sounds well worth trying. It looks delicious! I also love your mother’s idea of cream cheese on it! That’s something I’ve never tried but certainly will now.
Reply
Joanne says
December 18, 2012 at 8:32 am
You can never go wrong with good old banana bread! Loving this recipe!
Reply
Jenn says
December 18, 2012 at 6:36 am
Aaaaaaahhh… just like the banana bread recipe in my family.. I love this!! Simple and perfect…. and I am so going to try the cream cheese spread idea next time I make it… that sounds decadent and wonderful!
Reply
Sam @ My Carolina Kitchen says
December 18, 2012 at 6:22 am
Love the idea of cream cheese on the bread in place of butter. We use cream cheese more and more and the low fat version isn’t too bad for you calorie and fat wise.
Sam
Reply
Rhonda says
December 17, 2012 at 6:50 pm
You just can’t beat an old fashioned banana bread recipe!
Reply
Karen says
December 17, 2012 at 1:34 pm
I love any kind of quick bread with cream cheese on it. Yummy!
Reply
- Lea Ann says
  December 17, 2012 at 5:17 pm
  Yummy is right Karen. 🙂
  Reply
Larry says
December 17, 2012 at 1:29 pm
I love banana nut bread especially when made with black walnuts, like Bev’s mom did. Her dad would spend hours cracking those pesky things and digging out the nut meat.
Reply
- Lea Ann says
  December 17, 2012 at 5:17 pm
  I would imagine the reward of that banana bread made it worth the tedious task of cracking those walnuts. I love family food memories like this.
  Reply
Penny says
December 17, 2012 at 8:11 am
Love the creaming part. My Mom and Grandma were great fans of Crisco. That was what made their pie crusts so great. Happy Holidays Lee Ann.
Reply