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15 min.
1 hr. 22 min.
1 loaf

Aunt Lois' Banana Nut Bread


  • Pillsbury™ Baking Spray with Flour
  • 1 1/2 cups Martha White® All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons buttermilk
  • 2 large eggs, beaten
  • 1 cup mashed ripe bananas
  • 1/2 cup chopped pecans

Preparation Directions

  1. HEAT oven to 325°F. Spray the bottom only of a 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine flour, baking soda and salt in large bowl; mix well.
  2. ADD sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour batter into prepared pan.
  3. BAKE 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of loaf), Calories 240 (Calories from Fat 160), Total Fat 18g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 35mg, Sodium 140mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 3g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.