Banana Bread

Recipes / WOT Test Kitchen

Aunt Linda’s Banana Bread

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Reviving a classic recipe from the 1960s!

This recipe for Aunt Linda’s Banana Bread is a perfect example of how a little innovation can go a long way. Using a blender instead of a stand mixer or food processor is a game changer, making this recipe accessible to everyone.

It’s incredibly easy to prepare, requiring just a few simple steps, making it perfect for beginner bakers. Adding walnuts adds a nice crunch and depth of flavor to the bread but can be left out for those with nut allergies.

The result is a moist and flavorful banana bread perfect for breakfast, snacking, or dessert. This recipe will become a staple with its simple ingredients and easy instructions.

Tip: Remember to prepare your loaf pan beforehand, as the bread can stick to the pan if not properly greased.

Aunt Linda's Banana Bread


  • Standard Blender
  • 9.5” x 5.5” Bread Loaf Pan 


  • cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup walnuts, chopped (optional)
  • cup butter, softened
  • ¾ cup coconut palm sugar or brown sugar
  • 1 egg
  • 3 very ripe bananas, peeled and sliced (about 2 cups)
  • ¾ cup milk


  • Prepare your bread loaf pans by lightly buttering and flouring, set aside.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine flour, baking powder and salt. Stir to combine.
  • In a blender add the walnuts and pulse a couple of times to lightly chop. Pour chopped walnuts into the flour mixture and mix to combine. (Set aside)
  • In the same blender, add the softened butter and sugar; pulse a couple of time to combine. 
  • Add the egg, sliced bananas, and milk. Blend on high speed until all ingredients are incorporate into a smooth mixture.
  • Pour mixture over the flour and nut mixture and stir to combine.
  • Pour the batter into the prepared bread loaf pan, smooth top and bake in oven for 50 minutes. Using a toothpick, check to make sure bread is thoroughly cooked by inserting toothpick into the top cracks of the loaf. If there is still batter on toothpick when you pull the toothpick out, return to oven for another 8 minutes and retest. Our loaf took 70 minutes to cook on the convection setting. Depending on your oven your cooking time may differ. 
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All photos by Lorianne DeVita

by Camila Alves McConaughey