Southern Banana Nut Bread Recipe
Southern Banana Nut Bread Recipe photo by Taste of Home
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Southern Banana Nut Bread Recipe

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One day I had two ripe bananas and decided to make banana bread. I found this recipe in an old church recipe book. It really is good with pecans in the bread and in the topping, which makes it unique.
Featured In: Banana Bread A to Z
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 32 servings


  • 1/2 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1/2 cup buttermilk
  • 3/4 cup chopped pecans
  • 1/4 to 1/3 cup mashed ripe bananas
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon lemon juice
  • Additional chopped pecans

Nutritional Facts

1 slice: 141 calories, 5g fat (1g saturated fat), 13mg cholesterol, 98mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely.
  3. For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans. Yield: 2 loaves.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Southern Banana Nut Bread in Country April/May 1997, p49

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s_pants User ID: 174050 265526
Reviewed May. 4, 2017

"Made this for teacher appreciation and I have heard nothing but compliments. It is very pretty, but my loaves did not rise very well. It may have been because I cooked it in 4 smaller loaves and one 8x4.. Though I don't think the 8x4 loaf rose either. Regardless, it is any excellent recipe and would make it again. More like cake with the glaze on top!"

Gramma Amy User ID: 6989823 230261
Reviewed Jul. 27, 2015

"Excellent banana bread recipe. Raises nicely. The light glaze adds a touch of sweetness that is very pleasant. This is my go-to recipe for banana bread."

nedlnut User ID: 1007221 17909
Reviewed Nov. 14, 2014

"With the exception of using Stevia in the place of sugar, I made this as written. My family loved it. I took the 2nd loaf to a sick friend and her family loved it. Banana bread is usually not one of my favs but even I liked it. It will definitely be a keeper in my recipe box."

janleck User ID: 718602 19057
Reviewed Sep. 11, 2014

"I see why this was an award winner. It is excellent. I will make this recipe from now on. Thank you for sharing."

jsusan User ID: 4345343 19645
Reviewed Dec. 12, 2011

"Absolutely delicious! I need to give away the second loaf or I will get fat. I used walnuts as I had no pecans and it was amazing."

clopez User ID: 1385160 45900
Reviewed Oct. 16, 2011

"Wonderful banana bread that will be my go-to recipe from now on. I made these in four smaller loaf pans and they baked to perfection in 35 minutes. I'm crazy about the icing as was my family. I also like that this bread is not heavy/dense. I usually use walnuts in banana bread so the additiion of pecans was a pleasant surprise. Note: If using the substitution for cake flour, I suggest sifting the flour with the baking powder and salt so everything is distributed more evenly. I believe you'll get a better rise out of your bread if you do this (personal experience). This will be a perfect gift-giving bread because it's so pretty with the icing sprinkled with pecans."

ewsonera User ID: 5356285 19644
Reviewed Jun. 20, 2011

"The best ever!!!!"

bethrw User ID: 4485023 45899
Reviewed Jan. 26, 2011

"Great bread! I used a combination of butter and coconut oil instead of the shortening, used walnuts since I was out of pecans, and omitted the icing on top. I will definitely be coming back to this recipe!"

nanbechert User ID: 5542072 201950
Reviewed Nov. 6, 2010

"Very moist with a wonderful crust and nutty flavor!!"

srturner4 User ID: 5431555 16644
Reviewed Oct. 4, 2010

"Taste Great!!! Very easy to make and I loved the topping!"

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