Perhaps very little in this world is as good as the smell of a nice, warm loaf of banana nut bread filling a house. The recipe for this treat actually first made its debut in Pillsbury’s 1933 Balanced Recipes cookbook, and since then has seen many variations. It’s not too hard to make, and it’s also a perfect way to use up bananas that are perhaps a little more ripe than you’d prefer. It’s great served warm, and a slice is perfect topped with a spread like apple butter. Keep reading below for the recipe…
Banana Nut Bread
- 7 very ripe bananas mashed with a fork
- 1 cup butter, melted
- 2 teaspoons vanilla
- 2 cups sugar
- 4 eggs
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 4 cups flour
- 1 cup chopped walnuts
- Prehead the oven to 325F
- Using a hand mixer or wooden spoon, cream together butter and bananas in a large mixing bowl.
- Add eggs one at a time, beating them in before adding the next.
- Stir in the vanilla, then the sugar
- Sift in the dry ingredients (flour, salt, baking soda) to the mixture, then stir in the chopped pecans.
- Pour the batter into two well-greased loaf pans and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a rack.
Recipe adapted from Simply RecipesSKM: below-content placeholder