Rating: 4.5 stars
56 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

Recipe Summary

20 mins
1 hr 15 mins
1 hr 35 mins
2 loaves


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  • Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.

  • Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.

  • Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.

  • Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

Cook's Note:

Be sure not to over-beat the batter. Toothpick inserted in center of bread should come out somewhat moist. If toothpick comes out clean, you have overcooked the bread. I usually freeze the second loaf, then vacuum pack and put back in the freezer for later. Done this way, the bread is good for up to 6 months.

Nutrition Facts

366 calories; protein 5.2g; carbohydrates 45g; fat 19.7g; cholesterol 31mg; sodium 231.5mg. Full Nutrition