Be Still My Heart Banana Nut Bread

banana nut bread photo

Contributor’s Note: This recipe is a great use for overripe bananas…the riper the better, it’s more flavorful. Some grocery stores bundle and sell old bananas cheap.


  • 2-½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3-½ teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/3 cup milk
  • 1 medium egg
  • 1-¼ cups ripe mashed bananas (2-3 medium)
  • 1 cup chopped nuts of choice (optional)


Preheat oven to 350F degrees.

Grease bottom only of loaf pan. Use one pan 9x5x3 inches, or two pans 8½ x 4½ x 2½ inches.

Mix all ingredients in order listed and beat about 30 seconds or until well blended.

Pour batter into pan(s) and bake 9 inch loaf 65-70 minutes, 8-inch loaves 60-65 minutes, or until toothpick inserted in center comes out clean.

Cool slightly. Loosen sides of loaf from pan and turn out onto a cooling rack. Let cool completely before slicing.

To store, wrap and refrigerate up to a week.