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Last updated 3 mins ago

Last updated 3 mins ago

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We’ve all done it: Thatbunch of bananas looks great at the store, so you bring them home all perfectly ripe and ready to eat. Then, you make a smoothie or two, slice one on some toast with peanut butter, and before you know it, you have a few bananas just going black on your countertop. This is where banana bread swoops in to save the day! Sweet, nutty, and a versatile way to use up those leftover bananas, you’ll want to pop a few loaves in the oven, pronto.

1. Banana Nut Bread

This moist, flavorful banana bread comes in as a fan favorite, with tons of five-star reviews. And once you try it, you’ll understand why. This ingredient list makes two loaves, but you can scale it down to make one or freeze the one you don’t use right away. Feel free to leave out the pecans or replace them with walnuts, if you prefer.



24 servings

Prep time

15 Minutes

Cooking time

75 Minutes

This is a moist, buttery banana bread loaded with banana flavor. The recipe makes two loaves of delicious, moist banana bread, and the ingredients can easily be scaled down for one loaf.

If you don’t care for nuts or don’t have them on hand, feel free to leave them out. Or use chopped walnuts, pistachios, or hazelnuts in the batter. The banana bread would be excellent with semisweet or mini chocolate chips or raisins as well.


  • 1 cup butter (room temperature)

  • 2 cups granulated sugar

  • 4 large eggs

  • 1/4 teaspoon salt

  • 2 teaspoons baking soda

  • 4 cups/18 ounces all-purpose flour

  • 6 large bananas (very ripe, mashed)

  • 1 cup pecans (finely chopped)

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