Janet's Famous Banana Nut Bread Recipe - Allrecipes.com
Janet's Famous Banana Nut Bread Recipe

Janet's Famous Banana Nut Bread

Recipe by  

"I was trying to find something to cook when I found this recipe in the back of my mom's recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
  2. In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
  3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
  4. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 15, 2003

This recipe is excellent! I made it the first time as written, and it turned out wonderful. I gave one loaf as a gift, and the other was gobbled up at a party. Only changes I would make are the cooking time (takes about 75 minutes for me every time), and the addition of a little vanilla. The next time I made it, I tried to lower the fat content using some substitutes. I used egg substitute, fat free sour cream, and reduced the amount of nuts, and it still tasted wonderful! In fact, when I made it a third time, and replaced the butter with low fat milk, my husband said he even liked it better (he's not watching his weight, either). The only thing I've noticed is that when taking the fat out, the top of the bread does not maintain that "crispy crust" for as long as the original recipe. It gets a little gummy, almost like a sweet glaze, once stored for a day or two. Not bad, just different. This recipe also keeps for a while. So far, I know it lasts for at least a week (maybe longer, but only if it remains uneaten!) This recipe has officially replaced my old Banana Bread recipe. Thanks!!

Most Helpful Critical Review
Jan 21, 2004

I was very disappointed in this recipe. We all thought it was on the dry side, and lacked the "spongy" quality of a good quick bread--also, even with all the sugar, it lacked flavor, very dull-will not make this again

Jul 28, 2005

Very good moist bread. I used only 2 cups sugar and used about 3 cups of banana as well as 1 1/2 tsp of vanilla extract. This recipe with a few tweaks is now the family favorite.

Aug 18, 2003

OUTSTANDING RECIPE. I added one teaspoon of vanilla and baked at 300 degrees for 90 minutes in order to make sure it baked long enough but didn't burn. It was the most scrumptious bread I have ever made! I love it!! And everyone is right - it even tastes better the next day or two!

Oct 13, 2011

I cut this recipe down to 10 servings and made muffins from the batter. I cut the sugar back by half again (3/4 cup) and instead of using 1 1/2 eggs and 1/4 cup plus 2 tablespoons butter, I just cut back on the butter by two tablespoons and used two full eggs. After I started mixing the batter, this did need a little more mashed banana--I added one more. I made no other changes. These turned out perfect. I didn't get 10 muffins out of this recipe, I got 12 and they were quite big. 350* for 20 minutes and they were perfect. I'll make this recipe again.

Dec 19, 2007

Awesome, awesome! I now have this down by memory I make it so often. The riper the banana, the better. If the peels get black, but your still not ready to use them, they freeze well. Just defrost for several seconds in the microwave and they're ready to use. Can't go wrong with this, even for a beginner.

Oct 29, 2002

I used self-rising flour and omitted the baking soda and powder. This was a very moist and flavorful bread. I may add a little more sugar next time, though.

Dec 17, 2007

This is THE best Banana Nut bread ever!! Every single time I make, everyone goes crazy for it! I put a little tiny bit more sour cream and I actually add chocolate chips. It's a total hit!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Janet's Rich Banana Bread

See how to make super-moist banana bread with concentrated banana flavor.

Banana Bread V

See how to make a moist, old-fashioned banana bread.

Extreme Banana Nut Bread

This banana bread is flavorful, moist, and addictive.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States