Janet's Famous Banana Nut Bread

Janet's Famous Banana Nut Bread


"I was trying to find something to cook when I found this recipe in the back of my mom's recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!"

Ingredients 1 h 25 m {{adjustedServings}} servings 356 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
  2. In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
  3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
  4. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.
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Reviews 97

  1. 112 Ratings


This recipe is excellent! I made it the first time as written, and it turned out wonderful. I gave one loaf as a gift, and the other was gobbled up at a party. Only changes I would make are the cooking time (takes about 75 minutes for me every time), and the addition of a little vanilla. The next time I made it, I tried to lower the fat content using some substitutes. I used egg substitute, fat free sour cream, and reduced the amount of nuts, and it still tasted wonderful! In fact, when I made it a third time, and replaced the butter with low fat milk, my husband said he even liked it better (he's not watching his weight, either). The only thing I've noticed is that when taking the fat out, the top of the bread does not maintain that "crispy crust" for as long as the original recipe. It gets a little gummy, almost like a sweet glaze, once stored for a day or two. Not bad, just different. This recipe also keeps for a while. So far, I know it lasts for at least a week (maybe longer, but only if it remains uneaten!) This recipe has officially replaced my old Banana Bread recipe. Thanks!!


Very good moist bread. I used only 2 cups sugar and used about 3 cups of banana as well as 1 1/2 tsp of vanilla extract. This recipe with a few tweaks is now the family favorite.


OUTSTANDING RECIPE. I added one teaspoon of vanilla and baked at 300 degrees for 90 minutes in order to make sure it baked long enough but didn't burn. It was the most scrumptious bread I have ever made! I love it!! And everyone is right - it even tastes better the next day or two!