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Home » Santa Clarita News » Hometown Recipes » Hometown Recipes: Julie’s Banana Nut Bread
Hometown Recipes: Julie’s Banana Nut Bread

Hometown Recipes: Julie’s Banana Nut Bread

During my bridal shower, long, long ago, which my daughter would call “the olden days”; I was given a box of hand written recipes. One of the recipes was from our family friend Julie Gardner. Julie’s recipe- gift was for banana bread made with Bisquick. I would guess that the recipe came off of a Bisquick box, as it was the 70’s (see, I told you it was the olden days), and these types of tea breads were very popular. The little yellow recipe card is stained and worn now, as I made the bread on a weekly basis during my newlywed years.   But, that’s the gold standard indicator of a good recipe, right?   

This tea bread is moist and delicious with only seven ingredients (it originally had six, but I added vanilla extract)…pretty cool, huh? Enjoy!

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Note- If you have young children who enjoy cooking, this is a great recipe for them to make. My children made it many times while they were growing up!

Use very ripe bananas, as in bananas that yield to the touch and are covered in brown spots. This will ensure sweet and moist bread.

Feel free to add a teaspoon of cinnamon or any spice you might.

You will need-

  • Large mixing bowl
  • Small bowls for beating eggs and smashing the banana
  • Fork, for smashing banana
  • Measuring cups
  • Measuring spoons
  • Hand mixer
  • Wooden Spoon
  • Rubber spatula
  • 1 ½ quart buttered loaf pan
  • Wire cooling rack

Oven temperature 350 degrees

Cook time is approximately 1 hour

Prep-time is approximately 15 minutes

Yields 1 loaf

Butter for greasing the loaf pan

  • 1 cup granulated sugar
  • ¼ cup vegetable shortening
  • 2 medium eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup smashed, very ripe bananas
  • 2 cups Bisquick Mix
  • 1 ¼ cup chopped pecans or walnuts (optional)

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Cream the shortening and sugar in a large mixing bowl on medium speed until fluffy. Add the slightly beaten eggs and beat until combined, add the vanilla and bananas, and beat until combined. Remove hand mixer, clean batter off of the beaters with the rubber spatula and return to the banana mixture. Add the Bisquick and nuts to the banana mixture, stir with the wooden spoon or spatula to combine well.

Use the spatula to put the batter into the prepared loaf pan and smooth the top. Bake the banana bread in the pre-heated oven for one hour or until a cake tester comes out clean – after inserting it into the middle of the bread. Remove the bread from the oven, let cool on the wire rack for 15 minutes.  Invert bread onto a wire rack to cool completely. Slice and serve.


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Hometown Recipes: Julie’s Banana Nut Bread

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