Delicious Banana Nut Bread
Classic Banana Nut Bread
A classic Banana Nut Bread Recipe from the Recipe box of my dear grandmother.
Banana Nut Bread is a classic recipe and a STAPLE recipe in my household!
Why is it a staple, you might be asking yourself? Well.. EVERY. SINGLE. WEEK. without fail, I buy bananas because Pat and I have big plans in our heads to “eat more fruit”… and just like clockwork, by the week, they are brown. Not like a cute spotted brown banana, I am talking full on brown. And who wants to eat brown bananas? certainly not me…
But fear not because brown bananas are EXACTLY what this recipe calls for! And what better way to put those bananas to good use than a classic banana bread?
This Banana Bread recipe is a classic, homemade treat from my beloved grandmother’s recipe box dating back over three generations. Over the years, it has been made, tweaked, and perfected to the delicious creation that I post here. It can be made with either walnuts or pecans, depending on your preferences, or without nuts all together!
This recipe is easy to throw together in a standard mixer (or in a large bowl with a whisk if you prefer the old-fashioned way) and comes together in the blink of an eye. Plus, aside from it just being easy, it is absolutely delicious!!!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Ripe Bananas – BROWN. BROWN. BROWN. You can’t have banana bread without bananas and what better way to use up those brown bananas.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Vegetable Oil – In this recipe, this oil is the ingredient that binds the dry ingredients together and gives a smooth finish.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt, and it perfects the balance of flavors.
- Walnuts or Pecans, optional – These are the perfect addition to any classic banana bread recipe. They not only add a little extra crunch, but they elevate the flavor ten-fold,
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Start by prepping your Kitchen, which includes Preheating the oven to 350 degrees F.
- next, pre-measure all of your ingredients – this step will save time later.
- In a standard mixer, combine bananas, sugar, oil, eggs & vanilla – blend well.
- in a separate bowl, combine all dry ingreints.
- Slowly add in dry ingredients & blend well.
- Fold in optional nuts. I prefer pecans in my loaf, however my dad prefers walnuts – it is up to you!
- Pour mixture into 2 greased bread loaf pans.
- Bake for 40 minutes or until a toothpick comes out clean.
- Top with butter and serve warm. Enjoy!
WHY YOU’LL LOVE THIS RECIPE…
- This recipe is a CLASSIC!
- This recipe is LOADED with yumminess!
- There is NO chill time with this recipe!
- This recipe is easy and delicious!
RECIPE FAQS
- Q: What makes your Banana Bread special? A: To be honest… banana bread is banana bread. Regardless of what recipe you follow, it will be delicious and a great use of those brown bananas! However, what makes mine special to me is that this recipe comes from my family recipe book. Sure, there is probably similar recipes online, but this has been passed down from person to person and that alone makes it not only special but is a true testament to the quality and deliciousness.
- Q: How should I store Banana Bread? A: To keep your Banana Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate for up to a week or freeze for longer storage. Just be sure to thaw it at room temperature when you’re ready to enjoy it.
- Q: Is your Banana Bread nut-free? A: By default, I traditionally add nuts to my Banana Bread recipe. However, if you have allergies or specific preferences, they can easily be left out!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Indulge in the warmth of homemade goodness with my irresistibly moist Banana Bread. Each slice is a symphony of sweet ripe bananas, hints of vanilla, and a perfect blend of spices, creating a heavenly aroma that fills your kitchen. Whether paired with a cup of coffee for breakfast or enjoyed as a delightful afternoon snack, this Banana Bread is a timeless classic that never fails to satisfy your sweet cravings! But don’t take my word for it.. give it a try for yourself!
Banana Nut Bread
This Banana Bread recipe is a classic, homemade treat from my beloved grandmother's recipe box dating back over three generations. Over the years, it has been made, tweaked, and perfected to the delicious creation that I post here. It can be made with either walnuts or pecans, depending on your preferences, or without nuts all together!
Equipment
- Standard Mixer or Electric Mixer option but recommended
Ingredients
- 4 Bananas, Browned
- 1 Cup Sugar
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 Tsp Vanilla
- 2 Cups All-Purpose Flour
- 1 1/2 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 Cup Walnuts or Pecans
Instructions
- Preheat oven to 350 degrees F.
- In a mixer, combine bananas, sugar, oil, eggs and vanilla, blend well.
- Slowly add in dry ingredients and blend well.
- Fold in optional nuts.
- Pour mixture into 2 greased bread loaf pans.
- Bake for 40 minutes or until a toothpick comes out clean.
- Top with butter and serve warm. Enjoy!
I hope that you Enjoy! Please leave a comment if you make this recipe with feedback!
About The Author
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