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+ servings

Vintage Banana Nut Bread

Course Bread, Breakfast
Cuisine American
Keyword breads, breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10 1 loaf, about 10 thick slices


  • ¼ cup butter
  • ½ cup sugar
  • 1 well-beaten egg
  • 1 teaspoon vanilla
  • 1 cup bran
  • 3 tablespoons buttermilk
  • 3 mashed bananas ( about 1½ cups of mashed banana)
  • cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup chopped nuts


  • Preheat the oven to 350°F (175°C).
  • Grease and flour or line a 9½ x 5¼ x 2¾ inch loaf pan.
  • Cream butter and sugar.
  • 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 center 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 aluminum foil.


Adapted from The Better Homes and Gardens New Cookbook
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