Banana Nut Bread

Our “power breakfast” for the standardized tests my sisters and I took every year in Texas was banana nut bread with peanut butter.  It packed tons of protein, carbs, and deliciousness into one slice of a quick breakfast to go.  I remember being so excited when I’d walk in from school and smell my mom’s banana nut bread baking.  Now, since it’s just the husband and myself, one loaf generally lasts us until we’re sick of it, but now that I got my chest freezer and have it all organized, I’m set to bake normal quantities of stuff to freeze!

Recipe – Makes 2 loaves

2 1/2 c flour

1/2 c sugar

1/2 c packed brown sugar

3 1/2 t baking powder

1 t salt

3 T vegetable oil

1/3 c + 2 T milk

1 egg

1 c chopped nuts

1 1/4 c mashed bananas


  1. Pre-heat the oven to 350°.
  2. Grease the bottom of 2 loaf pans.
  3. Mix all ingredients.
  4. Beat for 30 seconds.
  5. Pour into pans.
  6. Bake 55-60 minutes for an 8″ pan; 55-65 minutes for a 9″ pan.
  7. Cool slightly.
  8. Loosen sides and remove.


  • I like to throw the bananas into the bowl first and use the beater to mash them well.
  • Frozen and then defrosted bananas that you put in the freezer once they turned brown/black (and were no longer delicious looking but perfectly good) work GREAT for this.
  • Sliding a plastic knife along the sides help to loosen them without messing up your pans.

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