Mom’s Banana Nut Bread

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My Mom’s Banana Nut Bread Recipe has always been a favorite in my family.

Banana Nut Bread sliced

I’m sure everyone’s Mom has been making banana bread since the beginning of time. My Mom is no exception. I have a lot of banana bread recipes on the RecipeGirl site, but Mom’s Banana Nut Bread recipe is my favorite basic banana bread. We’re not big on nuts in my family, so I usually just sprinkle a few on top (or leave them off completely) when I make this recipe.

The texture of this banana bread is never dry. It turns out to be super tender and moist. Sometimes I even cut down on the oil and use 1/4 cup oil and 1/4 cup applesauce instead of using a full 1/2 cup of oil in the bread.

Banana Nut Bread in a loaf pan

How to make Mom’s Banana Nut Bread Recipe:

This is a very easy banana bread to make. In one bowl, you’ll mix sugar, oil, mashed ripe bananas, eggs, buttermilk and vanilla. In another bowl, you’ll mix flour, baking soda and nuts (if using). Then you’ll combine the two and scrape the batter into a loaf pan. The bread takes about an hour and fifteen minutes to bake in the oven. Print the complete recipe at the end of this post.

loaf of Mom's Banana Nut Bread

How to make your own buttermilk:

If you don’t want to buy buttermilk, it’s easy enough to make buttermilk at home. All you need is milk and lemon juice or vinegar. For this recipe, you’ll need 5 tablespoons of buttermilk. Put 5 tablespoons of milk in a glass. Add 3/4 teaspoon of lemon juice or white vinegar to the milk. Let it sit for a few minutes. The milk will curdle slightly, and it becomes acidic… which is what you’re looking for when buttermilk is called for in a recipe.

Mom's Banana Nut Bread sliced

How to store banana bread:

After you bake your banana bread, you should always wrap it with plastic wrap to keep it from drying out. If you keep in wrapped and refrigerated, you will extend the life of your banana bread by one week. If you’d like to freeze banana bread, wrap it well in plastic wrap and then place it in a freezer zip bag. Banana bread keeps in the freezer for up to three months.

Here are a few more banana bread recipes you might enjoy:

Mom's Banana Nut Bread recipe sliced
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Mom's Banana Nut Bread

Perfectly moist and tender banana bread!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 12 servings (1 loaf)
Calories 281kcal
Course Bread
Cuisine American
Keyword banana bread, nuts


  • cups granulated white sugar
  • 1/2 cup vegetable or canola oil
  • 2 medium ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup + 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, optional


  • Preheat the oven to 325 degrees. Grease and flour one 9x5-inch loaf pan.
  • In a large bowl, combine the sugar, oil, bananas, eggs, buttermilk and vanilla; whisk together well. In a separate bowl, combine the flour, baking soda and nuts (if using). Stir into the wet mixture and pour into the prepared pan.
  • Bake for 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.


  • *Use 1/4 cup applesauce and 1/4 cup oil to cut down on the fat. Still wonderful.
  • *Nutritional information does not include the optional walnuts.


Serving: 1serving | Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 28g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Mom's Banana Nut Bread Recipe

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  • Laura Weatherford wrote:

    This was the banana bread recipe I was looking for – THANK YOU! It has a few simple ingredients that are always available to me (even though I had to make my own buttermilk by adding a little vinegar to whole milk). It is easy and QUICK to put together. It actually ROSE IN THE PAN and was not super packy. It tasted GREAT and my family enjoyed it immensely. AND, it saved those brownish-black trash bag bound bananas that give me such a guilt trip about wasting. I now buy as many bananas as I think we might eat with wild abandon, knowing that if we don’t finish them before they’re brown and mushy, we will fight over the first and last bite of them in this banana bread.

    Printed and slipped into a page protector for permanent residence against the backsplash behind my mixer. <3

    • Lori Lange wrote:

      Great news!