As a little girl I loved to watch my mom bake. I would watch her go to her wooden recipe box, rifle through hand-written index cards and clippings from magazines, and pull out the perfect one to make for our family.
Banana nut bread was one of the hand-written recipe cards passed from my Granma to my mom. It was my favorite; my three younger brothers loved it too. This recipe card has been used so many times that it has been rewritten on a fresh index card several times over the years. As I got older and started baking, banana nut bread was the only recipe I made often enough that I didn’t need to refer to the recipe card anymore. I make this for my husband now, and he loves it too.
I asked my mom if she would mind if I shared the recipe on my blog and she told me that good recipes should be shared. So I hope you make this for your family and love it as much as mine has.
- 4 rotten bananas
- 1/2 cup butter
- 1 cup sugar
- 2 cups flour
- 2 eggs
- 1 tsp. baking soda
- 1 cup walnuts
- Preheat oven to 350°.
- In a small bowl, mix the bananas with an electric mixer until liquid. Put aside.
- In a large bowl, cream butter with sugar.
- Drop eggs into the large bowl and beat well.
- In the large bowl, add flour that has been sifted with baking soda and mix well.
- Stir the bananas into the large bowl.
- Stir in walnuts.
- You do not have to use walnuts, sometimes I use pecans instead. My sister-in-law prefers chocolate chips.
- Butter either 2 regular sized bread pans or 4 mini bread pans, and divide batter evenly.
- Bake for 45 minutes. This never seems enough – test with a cake tester, table knife, or tooth pick until it comes out clean.
- Let cool completely on racks and then invert the pans to get the bread out.
The bread should be stored in the refrigerator. I love eating it cold personally, but I have a friend at work who heats his slice up and eats it with a little butter on top.
I hope you enjoy my Granma’s banana nut bread as much as I still do. Let me know in the comments which option you go with in Step 7.