Banana Nut Bread

What to do with bananas that have seen better days?  Well, make banana bread, of course!  I honestly don’t know what else to do with them.  I suppose they could be used in a smoothie, but I had so many that needed to be used immediately or get tossed immediately, so I chose the banana bread route.  It was a great choice!

If you don’t have any ripened bananas, its worth your while to let some get really ripened so you’ll have an excuse to make this delicious Banana Nut Bread!  It freezes quite well and baked into smaller loaves, would make great housewarming or hostess gifts!

Bon appétit!


What to do?



  • 1¼ cups sugar
  • ½ cup butter softened
  • 2 eggs
  • 1½ cups bananas mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup pecans chopped


  1. Heat oven to 350º. Grease bottom only of 1 loaf pan, 9 × 5 × 3 inches. Mix sugar and butter in large bowl. Stir in eggs. Add bananas, buttermilk and vanilla until smooth. Stir in flour, baking powder, salt and baking soda just until flour is moistened. Stir in pecans. Pour into pan.
  2. Bake about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.


  • Serving Size: 1 slice
  • Calories: 177
  • Sugar: 13g
  • Sodium: 141mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Trans Fat: 2g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 31mg