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Emily's Banana Nut Bread

Great for breakfast or snack!

My sisters did something really special for me when I got married. They collected, wrote down, and gather recipes and made me a cookbook filled with all kinds of recipes. Quick and easy meals, cherished family recipes, friend's favorites, and everything in between. It is one of my most cherished, and most used gifts of all time! So much so, that I've already started to collect and make one for my girls. This is one of the tried and true recipes, and one we make very often- Emily's banana nut bread.

It is simple, and easy, and always comes out moist and delicious. We like the versatility of it and all the things we can add to it. We probably eat muffins of some kind at least once a week and this recipe is perfect. We love muffins for breakfast, snacks, and a good option when you are on the go. Just bake in muffin tins instead of a loaf pan. Of course, I like to sneak in extra seeds, nuts, and things in my muffins, but the kids' favorite extras to add is chocolate chips.

Money saving tip: When bananas go bad or dark, don't throw them out! Throw them in a bag, and put them in the freezer for making banana bread later. I just throw in the whole banana, peel and all, but you could go ahead and peel, mash, and freeze for quicker baking later.

Sourdough bread, right out of the oven

This recipe is great for muffins or bread!


  • 1 stick of butter, softened

  • 1 cup of sugar

  • 2 eggs

  • 1 1/2 cup of self rising flour

  • 3 ripe bananas

  • 1/2 cup of chopped nuts

  • 1/2 cup of chocolate chips (optional)


  1. Mix all ingredients in the order given.

  2. Mix well after each.

  3. Pour batter into greased loaf pan.

  4. Bake in a 350º oven until knife comes out clean.

This is also easy to double or triple to make multiple loaves at a time. Or muffins can be made and frozen for later.

Want to see what I used? Check out my favorite kitchen items HERE!


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