I love making loaf cakes and quick breads and this Old Fashioned Banana Nut Bread is one of my favourites. The original recipe comes via my late Mom, from my well-worn but treasured copy of her Better Homes and Gardens cookbook.
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I used to thumb through Mom’s cookbook when I was a kid, dreaming of being the perfect housewife, preparing wonderful food and setting tables like they did in the pictures.
Today I know that real life isn’t actually like the glossy photographs you see in cookbooks and magazines, however, this book is still a trusted resource. In fact, all these years later I’m still cooking my way through it.
I was originally drawn to Banana Nut Bread because it contains bran. Bran is rich in fibre and other nutrients, as well as being low in calories. There’s only a half a cup of sugar in this recipe but the bananas give the bread a wonderful sweetness. I’m always on the outlook for healthier quick bread recipes this one really fits the bill.
Banana Nut Bread made with Bran from a Historic Mill
I love the freshly milled bran at Mapledurham Mill, the last working mill on the River Thames. The mill is part of the Mapledurham House estate, which dates from the time of King Henry VIII. They are have been milling grain there for over 400 years. It’s important to me to support local suppliers. Mapledurham House is only about 15 minutes from our home and it’s hard to get more local than that!
When I cannot get bran from the mill, I use Hatton Hill Organic Wheat Bran, which also delivers great results.
Is This a Quick Bread or a Loaf Cake?
I consider my Old Fashioned Banana Nut Bread to be a bread as opposed to a cake. It doesn’t have enough sugar to really qualify as a cake and the texture means it is suited to breakfast, teatime or snacks. It’s perfectly delicious plain but I love it cut in thick slices spread with soft butter any time of day. Drizzle honey drizzled over top of the butter for a treat. You can also spread it with cream cheese.
Hints and Tips for Making Old Fashioned Banana Nut Bread
Old-Fashioned Banana Nut Bread s a classic recipe you will want to make again and again. You can use pecans or walnuts, whatever you have on hand. This is a great recipe for using up bananas that are a little past their best.
If buttermilk is unavailable, you can use ordinary milk. The flavour will be slightly different but you will still get a delicious result.
It’s important to use a good quality loaf pan to make this recipe. I like to grease my loaf pans with butter, but it is quick and easy to pan liners as well.
Although the cooking time is 45 to 50 minutes, be sure to check the bread after 40 minutes. Oven temperatures vary radically, so you should really keep an eye on baking from about 5 minutes before the minimum cooking time.
The bread will keep in a sealed container or well wrapped at room temperature for 3 to 4 days. If you plan on freezing the loaf, I recommend slicing it first so you can thaw individual slices.
Old Fashioned Banana Nut Bread – Printable Recipe
Vintage Banana Nut Bread
Ingredients
- ¼ cup butter
- ½ cup granulated or caster sugar
- 1 well-beaten egg
- 1 teaspoon vanilla
- 1 cup bran
- 3 tablespoons buttermilk You can use ordinary milk if buttermilk is not available.
- 3 mashed bananas ( about 1½ cups of mashed banana)
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chopped nuts I use walnuts but pecans work well too.
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour or line a 9½ x 5¼ x 2¾ inch loaf pan.
- Cream the butter and sugar together.
- Add the egg.
- Now stir in the bran and vanilla and mix thoroughly. Set aside.
- Combine buttermilk and bananas in a medium bowl.
- Sift the flour, baking powder and salt together.
- Add the sifted dry ingredients alternately with the buttermilk and bananas.
- Mix thoroughly.
- Stir in the nuts.
- Transfer the mixture to the lined pan.
- The bread normally takes between 45 and 50 minutes to cook but check after 35 minutes as oven temperatures really can vary. The bread is done when a skewer inserted in the centre comes out clean.
- Allow to cool completely before slicing.
- The bread will keep for two or three days in a sealed container or wrapped in aluminium foil.
Notes
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Breakfast and Tea Time Treats
Old Fashioned Knotty Pine Bran Muffins
Raspberry Bakewell Tart Squares
Comments & Reviews
Amanda @ Dwelling in Happiness says
Yum, that bread looks delicious! I love banana bread, and I love that this one doesn’t have a ton of sugar. That picture of the mill is gorgeous! Visiting from Say G’day. 🙂
April Harris says
Thank you so much, Amanda! And thank you for visiting. It’s lovely to ‘meet’ you 🙂
Pure Grace Farms says
Beautiful Pictures April and your banana bread sounds lovely. Thanks for sharing.
Blessings,
Shari
April Harris says
Thank you so much, Shari. I’m really glad you liked the pictures too 🙂
Croydon steam carpet cleaning says
What kind of nuts are you using? Banana bread sounds great!
April Harris says
I use walnuts or pecans.
mjskit says
First of all – congratulations on your new space!! So elegant as always! You’ve once again inspired me to start going back through some of my vintage cookbooks. I have some from as far back as the 1930’s. It’s interesting to see all the different versions of banana nut bread. I love your addition of the bran and am very surprised to read that bran is hard to come by over there. Well, you cooked up a delicious looking quick bread!
April Harris says
Thank you so much, MJ! I’m so glad you like it! That’s wonderful you have cookbooks from as far back as the 1930’s. It must be so interesting reading – and cooking from – them!
Michelle says
I love those pictures of the mill, April. It’s very special that after 400 years, it is still in operation. Too many things are abandoned too soon.
Keep up the fight for making bran more popular! I like to “sneak” wheat germ into baked items and pancakes. will have to start doing that with bran too. Thank you for sharing your lovely bread!
April Harris says
Thank you, Michelle. I agree, too many things are abandoned too soon! I had forgotten about wheat germ – thank you for reminding me. I must start using it again 🙂
shobha says
I really like the banana bread.. I add cinnamon too.
April Harris says
Thank you , Shobha 🙂 I love cinnamon and add it to so many baking recipes.
Janette@culinaryginger says
I love old fashioned recipes and this looks like a great one. Banana bread is so good and I bet the bran just makes it so much better. Great recipe.
April Harris says
Thank you, Janette! The bran adds a lovely flavour as well as being healthy too 🙂
Nicole Neverman says
This bread sounds lovely, April. Love the combination of banana and nuts. I will try this next time I have bananas 🙂
April Harris says
Thank you, Nicole! I hope you enjoy it when you try it 🙂
Cindy @ Hun... What's for Dinner? says
This looks wonderful! I love the addition of the bran.
April Harris says
Thank you, Cindy 🙂
nancy@skinnykitchen.com says
So nostalgic and good!
April Harris says
Thank you, Nancy 🙂
christine says
You can’t go wrong w/ banana bread slathered in butter! I’ve never tried using bran or buttermilk in mine. Sounds like I must give it a go!
April Harris says
Thank you, Christine 🙂 It’s different than more modern recipes, but it really is delicious 🙂
Kimberly Grabinski says
Interesting recipe. I love looking at old cookbooks and using the recipes.
April Harris says
Thank you, Kimberly. Me too 🙂
Joanne T Ferguson says
I can imagine enjoy a slice or two of you banana but bread with my tea right now April! Pinned and shared!
April Harris says
Thank you, Joanne, and thank you for sharing too!
Linda (Meal Planning Maven) says
Your banana bread looks divine April…and I love your healthier tweaks, especially the of bran which will add a healthy dose of fiber!
April Harris says
Thank you, Linda! I love sneaking healthier ingredients into treats 🙂
Brooke of Passport Couture says
I also love that the bran you used in the recipe comes from a place with great historic significance! It was fun to read about your inspiration behind this recipe.
April Harris says
Thank you, Brooke 🙂
Jess says
The hubs loooves banana bread! I am pinning this recipe to try the next time I make it. Thanks for sharing it!
April Harris says
I hope your husband loves this banana bread as much as mine does, Jess 😉 I’m so glad you like the sound of the recipe. Please do let me know what you think when you make it and feel free to share a photo on my Facebook page if you like!
Winnie says
Fantastic looking bread! Here we call it – cake (as it’s sweet), and also bran-muffins are not popular at all. But banana bread is slowly becoming more and more popular.
A few slices of this bread with some butter on, and it’s the perfect snack for me 🙂
April Harris says
Thank you, Winnie 🙂
Hadia says
Thae banana bread sounds so good, April. I love the old worn treasured copy of the magazine and the memories behind these papers. So precious!Pinning and tweeting!
April Harris says
Thank you so much, Hadia, and thank you for sharing too!
Linda (Meal Planning Maven) says
What a beautiful loaf of bread April! The perfect comfort food treat!
April Harris says
Thank you, Linda 🙂
swathi says
This banana bread is absolute treasure, Love it April
April Harris says
Thank you, Swathi 🙂
Platter Talk says
I love the fact that you use bran in this recipe and the light amount of fat. So many times
when I’m enjoying a banana nut bread or muffin, I know that the contents has too much fat and little to no bran at all. Thank you for this wonderful, healthy recipe! I sure do appreciate it.
April Harris says
I’m so glad you like it, Dan. It’s definitely one of my favourites, for that reason in particular!
Jess says
This sounds delicious! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:
Julie says
Hi April, your recipe for banana bread looks so good.
Thanks for sharing this at C&C with J&J.
Enjoy the week.
Julie
April Harris says
Thank you so much, Julie 🙂 Have a lovely week ahead!
Beverly says
I have the same cook book and still use it. My Mom puts butter on her banana bread as well. Thanks for sharing your wonderful posts at Over The Moon Party.
See you next week.
Hugs,
Bev
April Harris says
That is so cool, Bev. I do love my Better Homes and Gardens Cookbook. Thank you for hosting!
judee says
April,
My mom had a Better Homes and Garden Cookbook that looked very similar. I also enjoyed leafing though it with the intermittent full page photos- I think I got rid of it a few years ago- I did keep one of her other cookbooks and refer to it from time to time. These old nostalgic recipes are winners !
April Harris says
I do love looking through old cookbooks, Judee 🙂 I’m glad you still have some of your Mom’s. Nostalgic recipes really are good! I hope you are having a lovely weekend.
Miz Helen says
Hi April,
Your Vintage Banana Nut Bread will be perfect for my afternoon tea, it looks so good! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen
April Harris says
Thank you so much, Miz Helen! I hope your Mother’s Day is lovely too 🙂
Alexandra says
YUM! Banana bread is a favorite around here.
April Harris says
Thank you, Alexandra! Have a great week!
Radha says
This is a healthy banana bread!
April Harris says
It really is, Radha!
improkitchen says
This banana bread looks nice. I love it
April Harris says
Thank you, Melisa.
Terry Crylen says
I can feel the weight gain already just looking at it. Yum!
April Harris says
As long as you don’t eat too much of it (or use too much butter), you should be okay, Terry 😉 It’s pretty healthy on its own in moderation – lots of fibre! And thank you!