Janet's Famous Banana Nut Bread

Janet's Famous Banana Nut Bread

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"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!"
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1 h 25 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 115 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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-w...

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Least positive

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 t...

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.

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...

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...

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 defros...

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.

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!

Really good. I would make this bread again. I agree to bake it a little longer, 5-10 minutes. Surprisingly, this bread gets tastier the older it gets, really. It actually tasted better the th...

Perfect recipe. First time i made this i used 2 cups white sugar, 1 cup brown sugar, 3 large banana's and tripled the cinnamon, used walnuts for the nuts. I did bake it 1 hour 20 minutes until d...

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