Best Ever Banana Nut Bread

I spent the afternoon in the kitchen shelling peas and baking Best Ever Banana Nut Bread. I love this stoneware pan. Of course, it's another of my Pampered Chef favorites. I love that I can make bread to share with three other people - we have to test one, you know! I sometimes use this pan even when I'm baking just for us. It cuts the cooking time by at least half.

To share immediately, I wrap each loaf in plastic wrap, slip it into a little clear bag I buy in the "party goods section" at Wal-mart (20 bags for less than $1.50), and tie the party bag with bright ribbons.

I can also freeze the loaves by wrapping each loaf individually in plastic wrap, placing the loaves into a labeled freezer-weight, gallon-sized plastic zippered bag, and popping the whole bag into the freezer. These frozen loaves are great for a quick breakfast or for sharing on the spur-of-the-moment.

This is a great recipe! It makes one really nice, large loaf or these four mini loaves.

Take a look at this pan here:


As I've said several times before, I'm not a compensated PC endorser - just a satisfied customer! I do get the same great 10% discount all of you can get when you place your PC orders through Susan at pamperedsusan1@yahoo.com
Be sure to mentioning Meal Planning with Connie to get the discount!

Here's the recipe:

Best Ever Banana Nut Bread

Best Ever Banana Nut Bread

1/2 cup butter, melted
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs, at room temperature
2 cups self-rising flour*
3-4 very ripe bananas
1/2 cup chopped nuts, dusted with a teaspoon of flour

*OR - 2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking soda

Preheat your oven to 350 degrees.

Spray a 9 inch loaf pan with cooking spray.

Mash the bananas in a separate bowl and set aside.

Mix the butter, sugar, and eggs until the mixture is smooth.

Then add the flour; mix well.

Fold in mashed bananas. Gently add coated nuts.

Bake for about 55 minutes.


  1. so glad they featured you in the pontotoc progress. i love your blog. plus the recipies and helpful tips. i also live in pontotoc. the recipies are delicious and staying busy like me and my family does they work perfect in our busy schedule. thanks again and keep up the good recipies

  2. Thanks for the recipe- I love those pans, too!

    I liked the hymn you posted in your comment for me. I miss y'all! Scott is going to be out of town and back at football starting next week, so maybe you could come out or we could get together! I miss you!

  3. Hey there, thanks for the wonderful recipes you've shared here.I'm a new learner in cooking... U just wanna ask how you will fold in the banana... Or what do u mean by it? Thank you!

  4. Ooops... I just wanna ask not you... Hehehe.. Sorry for that typo error,I'm using my phone.Its hard sometimes for me to type through my phone.

  5. "Fold in" means to gently blend lighter mixtures with heavier ones by using a large spoon or spatula in a cutting or slicing motion while slightly lifting the utensil. This method is used frequently when making cakes and quick bread. Folding helps to keep your batter light and airy.

    Here is a link to a video demonstration of folding egg whites into batter:

    Hope this helps! Best wishes with your cooking!!

  6. Hi Connie,
    I absolutely LOVE your blog!!! This banana bread sounds delicious and I will be making it as soon as my bananas get ripe enough(if they last that long LOL). You have so many great recipes here and I just want to thank you from one southern cook(I'm from MS) to another. I will be following your blog. Drop by mine if you like.


Thanks for sharing! I love comments!