Banana Nut Bread

“Whenever I buy bananas, I always end up with one or two that end up a little too ripe for my taste. When that happens, I either freeze the mashed ripe banana for later or make fresh banana nut bread.” – April Ferre

“Best made with fully-ripened, discolored bananas. It’s best on the second day, after the flavors have been allowed to blend.” – Calla Ferre

“My mother would make this, among other nut breads and such, for afternoon tea.” – Jean Hansen

Banana Nut Bread

Course: Quick Breads


  • 2/3 Cup Sugar
  • 1/3 Cup Shortening Soft
  • 2 Eggs
  • 3 Tablespoons Sour Milk
  • 1 Cup Bananas Mashed
  • 2 Cups Flour Sifted
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Nuts Chopped


  • Mix together sugar, shortening and eggs. Stir in milk and bananas.
  • Sift together and stir in flour, baking powder, baking soda, and salt. Blend in nuts.
  • Pour into well greased 9x5x3-inch pan and let stand for 20 minutes.
  • Bake at 350 degrees for 50 to 60 minutes until tests done.

Early 1900s Recipe – Calla Stacker