homemade banana bread recipe
Quick Breads

Homemade Banana Bread Recipe

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.

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.

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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

Homemade Banana Bread Recipe
Prep time
Cook time
Total time
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.
Recipe type: Brunch
Cuisine: American
Serves: 6-8
  • 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)
  1. Preheat oven to 325 degrees.
  2. Mash 3 bananas in a large mixing bowl. Mix in sugar and let stand for 15 minutes.
  3. In a separate mixing bowl, sift the flour, baking powder, salt and baking soda.
  4. Beat the eggs and add them to the banana mixture. Using a whisk, add in the shortening or butter.
  5. Add the dry ingredients, eggs, and nutmeats to the banana mixture. Stir only until mixed.
  6. 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.
  7. Remove from the oven and turn out onto a wired rack to cool.
This recipe makes 1 loaf.

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AboutLaura Jean Warnke

Laura Jean Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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