Banana Nut Bread


My son loves to buy bananas but oftentimes they were left on the kitchen counter turning black. Most often, I saved them to add to my soil mix for my roses. Yesterday, he had 4 overripe bananas and I thought maybe I should make banana nut bread. So I checked my pantry and my collection of recipes and came out with my own healthy version of Banana Nut Bread – no salt and less sugar.


Since my husband went on dialysis for his kidney disease, I learned how to cook without salt so salt was eliminated from this recipe. However, I used butter instead of margarine since my husband cannot have this bread because his renal diet does not allow butter, nuts and bananas. Bananas are full of potassium and renal diet is low on salt, potassium and phosphate. I’m very strict on what he eats because I don’t want him back in the hospital. 



2 cups all-purpose flour

2 teaspoon baking soda

2 sticks of butter or margarine, melted

1-1/2 cups white or brown sugar

4 overripe mashed bananas

4 eggs, beaten

1 cup walnuts, chopped



1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch pans.

2. Sift the flour and baking soda into a large bowl. In a separate bowl, mix together the melted butter and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended and add the butter and sugar mixture into the mix. Stir just until blended. Divide the batter evenly between the two loaf pans.

3. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf 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. To store, wrap in aluminum foil to keep in the moisture.

 Bon Appétit!


Until next time. Stop and smell the roses.

Rosalinda, The Rose Lady


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