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If you love a classic quick bread, this old-fashioned banana bread is a keeper. It’s moist, flavorful, and just sweet enough, with a soft crumb and that comforting banana aroma. This version uses three very ripe bananas, chopped walnuts, and a simple creaming method that anyone can master.
It’s a simple preparation made with 3 very ripe bananas and walnuts. The recipe calls for shortening, which gives it a tender texture, but you can substitute butter or butter-flavored shortening if that’s what you have on hand. Serve it warm with cinnamon butter or toast slices the next day—it’s just as good, if not better.
What You’ll Like About This Dish
Classic and nostalgic. Just like the banana bread your grandmother might’ve made—simple and reliable.
Soft and moist. Ripe bananas and shortening give this loaf a perfect, tender texture.
Endlessly adaptable. Add your favorite mix-ins—chocolate, spice, nuts, or dried fruit.
Ingredient Notes
- Ripe bananas: Use soft, spotty bananas for the best flavor and moisture.
- Shortening: Creates a tender crumb. You can substitute with butter or butter-flavored shortening.
- Sugar: Granulated sugar adds sweetness and helps with browning.
- Eggs: Bind the batter and provide structure.
- Flour: All-purpose flour keeps it simple and sturdy.
- Baking soda: Helps the loaf rise.
- Walnuts: Classic mix-in for banana bread—toast them for extra flavor.
Steps to Make Old-Fashioned Banana Bread
- Preheat your oven and grease and flour a loaf pan.
- Cream together the sugar and shortening until fluffy.
- Beat in the eggs, followed by the mashed bananas.
- Stir in the flour, baking soda, and chopped walnuts until well blended.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan briefly, then transfer to a rack to finish cooling.
Tips for Better Banana Bread
- Use overripe bananas—they should be soft and covered in brown spots.
- Don’t overmix the batter once you add the flour—just stir until combined.
- Check for doneness with a toothpick inserted near the center—it should come out clean or with moist crumbs.
- Let the bread cool completely before slicing for clean cuts and best texture.
Recipe Variations
- Add chocolate chips. Stir in 1/2 to 1 cup of semisweet or milk chocolate chips.
- Make it spiced. Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter.
- Swap the nuts. Use pecans instead of walnuts—or try coconut for tropical flair.
- Top with nuts. Sprinkle chopped nuts on top before baking for extra crunch.
- Mix in dried fruit. Try raisins, cranberries, or chopped dried apricots.
Serving Suggestions
- Serve warm with a pat of butter or cinnamon honey butter.
- Toast slices for breakfast and top with peanut butter or cream cheese.
- Add to brunch trays or bake sales for a comforting classic.
- Pair with coffee or tea for a cozy afternoon treat.
- Wrap a loaf and give as a homemade gift.
How to Store
Refrigerate: Store cooled banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap the whole loaf or slices tightly in plastic and foil. Freeze for up to 3 months.
To Reheat: Warm slices in the microwave or toast in a pan or toaster oven until heated through.
Old-Fashioned Banana Bread
Ingredients
- Butter and flour or baking spray, for the pan
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 2 large eggs
- 3 medium ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ cup chopped walnuts
Recommended Equipment
- Stand mixer or handheld
Instructions
- Heat the oven to 325°F. Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.Butter and flour or baking spray
- In a mixing bowl with an electric mixer, beat the sugar with the shortening until smooth and fluffy. Add the eggs and mashed bananas and beat until blended. In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until blended. Fold in the walnuts.1 cup granulated sugar | 1/2 cup vegetable shortening | 2 large eggs | 2 cups all-purpose flour | 1/2 cup chopped walnuts | 1 tsp baking soda | 1/2 tsp fine salt | 3 medium ripe bananas
- Spoon the banana bread batter into the prepared loaf pan; bake for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.
- Cool in the pan for 10 minutes, then remove to a rack to cool completely before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
