Terri’s Mom’s Banana Nut Bread

After reading Rebecca’s blog post on Costa Rican cuisine, catching an episode of House Hunters International where a couple looked at this condominium and reading Costa Rica trip reviews from my stepbrother, I am now slightly fixated on the country. If you’ve been, post a comment! I’m in the research phase and hope to one day visit, but for now all I can do is daydream and bake banana bread.

Banana Bread

Bananas have been a Costa Rican import for years, and if you do a search for Costa Rican Banana Bread, you’ll get tons of options. The recipe I’ve seen most often is similar to this one. It’s from the Martha Alton DuCharme (Madpots) family cookbook, where she introduces is it as a recipe from her friend Terry, then quotes Terri who says it’s not Christmas until they make this bread.

Costa Rican Banana Bread

I only had one banana so I made 1/3 of the recipe in a small loaf pan.  Hmmm, maybe I shouldn’t have filled it all the way to the top!  It rose quite a bit.  Luckily, it came out of my little pan perfectly and I was able to slice it into decent looking chunks. The texture was soft, quite uniform and overall really pleasing, while the flavor was better than other recipes. I could really taste the salt, which worked nicely with the banana, brown sugar and butter. Not that the bread was salty, but all the flavors really complemented each other.


Terri's Mom's Banana Nut Bread
Prep time
Cook time
Total time
Dense and moist banana nut bread recipe from my friend Martha's friend Terri's mom.
Recipe type: Banana Nut Bread
Cuisine: American
Serves: 10
  • 1/2 cup unsalted (4 ounces) butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (my addition)
  • 2 large eggs, room temperature
  • 3 tablespoons sour milk or milk mixed with a little lemon juice
  • 3/4 teaspoon baking soda dissolved in a few drops of hot water
  • 3/4 teaspoon salt
  • 3 large mashed bananas
  • 2 cups all-purpose flour (9 ounces)
  • 1/2 cup chopped and toasted walnuts or pecans
  1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl using an electric mixer, beat the butter and both sugars until creamy. Beat in the vanilla. Add the eggs one at a time, beating until mixed. Beat in the milk, baking soda dissolved in water and the salt. When mixed, beat in the bananas, then stir in the flour. Stir in the pecans.
  3. Pour into the pan and bake on center rack for 45 to 50 minutes or until a toothpick inserted in the center comes out with moist crumbs

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  1. Martha in KS says

    Costa Rica – the ugly. A female KU student was kidnapped & killed there a few years ago. That’s all I know about the place.

  2. Karen says

    I am printing out this recipe to compare with the one that my HUSBAND uses. He is the master banana bread maker in this house. We like a strong banana flavor. Once he melted the butter in the microwave and then FORGOT to put in in the bread. Oops, it tasted just fine but texture was strange. He uses the recipe out of the Better Homes and Gardens New Cookbook, 14th edition. He picked that book up at a library sale and surprisingly it is my go-to book also. (I have hundreds of cookbooks.)
    From what I know of Costa Rica, is that it is a wonderful place to visit.

  3. Jennifer says

    That looks delicious. I’m wondering how it would work if you replaced part of the flour with oat flour? My one thought is that it might not rise as well, which might change the texture, but, for some reason, the combo of oats, banana and walnuts sounds really good to me.

  4. karen says

    I haven’t been to Costa Rica but I know a LOT of people who have been there and all have loved it. My daughter went with a youth group two years ago for two weeks and saw most of the country and had an amazing time. Highlights were the volcano, the most beautiful beach she has ever seen, lots of monkeys, kayaking, and ziplining. They also spent about 4 days at a sustainable ranch/hotel compound called Rancho Margot – she loved it and recommends it highly.

  5. says

    Bread looks delicious. I knew a couple who spent part of their honeymoon in beautiful Costa Rica… beautiful beaches… but they also ventured inland and stayed at a coffee plantation. Coffee and banana bread… sounds good!

  6. Alyssa says

    We have been to the Manuel antonio area of costa rica. I have been to a lot of places and this was my favorite trip to date. My husband and I went there before kids and i cannot wait until they are old enough to go back. We hiked, took tours of the national park, saw amazing animals, ate delicious food, went to the beaches, swam, enjoyed the pool etc. Fabulous trip. I would do the peninsula area of the country too. I think there’s a four seasons there. We stayed in a little hotel, la mariposa, I believe.

    Love your blog!

  7. says

    Thanks for the trip reports. You all are really making me want to go! One important thing for us that we like having lots of activities, and Costa Rica seems to fill the bill in that department.

  8. ERIKA says

    Yummy my entire family loves banana bread. We also add vanilla and sometimes a ton of cinnamon. Gee to Martha, people have been kidnapped in all 50 states, citizens and non, if thats all you know about a country is negative you should educate yourself more. Each and every country in this world has its beauty and its ugly.

  9. Karen says

    I served chocolate chip banana bread and a cinnamon swirl quick bread at church today for fellowship time. What I am laughing at is myself. I actually had forgetten that I had 9×5″ loaf pans. I prefer glass and for as many times as I have made breads in the those loaf pans I kept trying to figure out why I always had extra batter or dough or that the loafs rose way over the pan. Well, I was checking my glass pans, I have 4 and there right underneath was the 3 9 x5 metal pans. Rolling my eyes, I put the 2 batters in there and what a difference it made for the banana bread loaf. I could easily have used the smaller glass pan for the cinnamon swirl recipe and I jotted myself a note about that on the recipe. How long do you think I will remember that I have those bigger pans???

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