A homemade banana bread recipe made with those leftover bananas that would otherwise be thrown away. This simple recipe uses pecans or walnuts for added flavor. Find more recipes for other quick breads here.
In the summertime, fruit can go bad quicker than expected. With food costing more and more, this is an easy recipe to use up over-ripe bananas and avoid tossing them in the trash.
Quick breads are easy to make because they do not use yeast, so they take much less time than a traditional bread recipe.
I used chopped pecans in this recipe just because I like them a bit better than walnuts. You may of course choose not to add any nuts at all.
Serve this quick bread for breakfast, brunch, dessert, or a snack.
Eat banana bread plain while still warm, spread some butter on a slice, or try this cream cheese spread for some added flavor.
Homemade Banana Bread Recipe
- 3 very ripe bananas
- 1 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- ½ cup shortening or butter
- ½ cup nutmeats (pecans or walnuts)(optional)
- Preheat oven to 325 degrees.
- Mash 3 bananas in a large mixing bowl. Mix in sugar and let stand for 15 minutes.
- In a separate mixing bowl, sift the flour, baking powder, salt and baking soda.
- Beat the eggs and add them to the banana mixture. Using a whisk, add in the shortening or butter.
- Add the dry ingredients, eggs, and nutmeats to the banana mixture. Stir only until mixed.
- Pour into a greased and floured loaf pan and bake at 325 degrees for 60-65 minutes. Test if done by inserting a toothpick into the center of the bread. If it comes out clean and the loaf is pulling away from the edges of the pan it is done.
- Remove from the oven and turn out onto a wired rack to cool.