This Extreme Banana Nut Bread recipe is the perfect indulgence for those who crave dense, moist, and flavorful baked goods. Passed down from a culinary school professor who credited her mother for its creation, this banana nut bread is a game-changer. It’s packed with rich, buttery goodness, the sweetness of overripe bananas, and the crunch of chopped walnuts. While it’s ideal for parties or gatherings, be warned: it’s so delicious that resisting a second (or third!) slice may be impossible.
Why You’ll Love This Recipe
There are countless banana bread recipes out there, but this one stands apart for several reasons:
1. Rich Flavor: With the perfect combination of butter, sugar, and bananas, every bite is decadently sweet with a nutty twist.
2. Amazing Texture: The loaf is dense and moist, thanks to the use of overripe bananas and just the right balance of wet and dry ingredients.
3. Adaptable: Whether you swap out butter for shortening or use brown sugar instead of white, this recipe delivers every time.
4. Perfect for Sharing: The recipe makes two loaves, so you can share one and keep the other (if you can resist eating both!).
What You’ll Need
Here’s a breakdown of the ingredients to make this extraordinary banana nut bread:
• Dry Ingredients:
• 1 2/3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 3/4 teaspoons baking soda
• Wet Ingredients:
• 3/4 cup + 4 teaspoons butter (or your preferred fat, like oil or shortening)
• 1 2/3 cups white sugar (brown sugar can also be used for a deeper flavor)
• 1 2/3 cups mashed overripe bananas (about 4-5 bananas)
• 3 eggs, beaten
• Mix-Ins:
• 3/4 cup + 4 teaspoons chopped walnuts
How to Make Extreme Banana Nut Bread
Follow these step-by-step instructions to create this irresistible loaf:
1. Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a large bowl, sift together the flour, salt, and baking soda. This step ensures a light, lump-free base.
3. Cream the Butter and Sugar: In a separate bowl, mix the butter and sugar until smooth and creamy. This helps create the bread’s soft texture.
4. Add Bananas, Eggs, and Walnuts: Stir the mashed bananas, beaten eggs, and chopped walnuts into the butter-sugar mixture until well blended.
5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Overmixing can result in dense, tough bread, so mix only until no streaks of flour remain.
6. Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Bake for 60-70 minutes, or until a knife inserted into the center of each loaf comes out clean.
7. Cool and Store: Allow the loaves to cool in the pans for at least 5 minutes before transferring them to a wire rack to cool completely. For best results, wrap the loaves in aluminum foil and refrigerate them for two hours or more before serving.
Tips for Success
• Choose the Right Bananas: Overripe bananas with lots of brown spots are essential for maximum sweetness and moisture.
• Don’t Skip Sifting: Sifting the dry ingredients ensures a smoother batter and more even distribution of baking soda, which is key to the bread’s rise.
• Customize Your Loaves: Swap walnuts for pecans, add a handful of chocolate chips, or sprinkle cinnamon into the batter for a flavor boost.
• Be Patient: Allowing the loaves to rest in the refrigerator helps the flavors meld and the texture improve. Cutting too soon can result in crumbly slices.
How to Store Extreme Banana Nut Bread
Proper storage will keep your banana nut bread fresh and delicious:
• Room Temperature: Wrap the loaves tightly in plastic wrap or foil to keep them moist. They will stay fresh for up to 3 days.
• Refrigerator: For longer storage, refrigerate the bread. Ensure it’s well-wrapped, and it will last up to a week.
• Freezer: Wrap individual slices or entire loaves in plastic wrap and place them in a freezer-safe bag. Frozen banana nut bread will keep for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Final Thoughts
Extreme Banana Nut Bread isn’t just a recipe; it’s an experience. Each bite delivers a perfect balance of sweetness, richness, and nuttiness that makes it stand out from other banana bread recipes. Whether you’re serving it at a party, enjoying it with your morning coffee, or sneaking a slice late at night, this bread is sure to become a beloved staple in your recipe collection.
So, roll up your sleeves, grab those overripe bananas, and treat yourself to this decadent loaf. Just be warned—once you try it, there’s no going back!

Extreme Banana Nut Bread Recipe
Ingredients
- 1 2/3 c all-purpose flour
- 3/4 tsp salt
- 1 3/4 tsp baking soda
- 3/4 c and 4 teaspoons of butter
- 1 2/3 c white sugar
- 1 2/3 c mashed overripe bananas
- 3 eggs beaten
- 3/4 c and 4 teaspoons chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
- SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.
- Pour the wet ingredients into the dry mixture, and stir until blended.
- Divide the batter evenly between the two loaves.
- Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaves comes out clean. Let the loaves cool in the pans for at least 5 minutes. Then turn out onto a cooling rack and cool completely.
- Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.