Moist and Delicious Banana Nut Bread
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better My son used it when he was 12 at the California State Fair and won a first place ribbon with it It is just simply delicious and moist I either make a loaf or put it into muffin cups and make muffins for my kids to grab in the morning on their way to school Using margarine makes the muffins come out in a better form but the butter has a better flavor so I usually use 1/2 of each to get the best of both worlds
I got this recipe when I was 12 and have used it for the past 33 years and haven't found one better My son used it when he was 12 at the California State Fair and won a first place ribbon with it It is just simply delicious and moist I either make a loaf or put it into muffin cups and make muffins for my kids to grab in the morning on their way to school Using margarine makes the muffins come out in a better form but the butter has a better flavor so I usually use 1/2 of each to get the best of both worlds
- Carbohydrate 21.3441535186491 g
- Cholesterol 27.4591666784189 mg
- Fat 10.4068120414559 g
- Fiber 0.511824055318479 g
- Protein 0.429284444580527 g
- Saturated Fat 6.56516415094123 g
- Serving Size 1 1 muffins, 18 serving(s) (63g)
- Sodium 3950.02382598646 mg
- Sugar 20.8323294633306 g
- Trans Fat 0.751284259572839 g
- Calories 175 calories
Step-by-step
- Cream butter & sugar.
- Add vanilla & eggs.
- Combine dry ingredients, add alternately with bananas & milk.
- Add nuts if desired.
- Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups.
- For loaf bake at 350 for 45-60 minutes
- Muffins 350 for 20-25 min.
- Enjoy!
- Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a toothpick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!
My Go-To Banana Nut Bread: A Recipe Passed Down Through Generations
This banana nut bread recipe isn't just a recipe; it's a piece of my family history. I first encountered it when I was twelve years old, a young girl just beginning to explore the world of baking. Thirty-three years and countless loaves later, it remains my absolute favorite. It's not just the incredible taste—a moist, perfectly balanced sweetness with the delightful crunch of nuts—it's the memories attached to it.
My son, also at the tender age of twelve, entered this very recipe in a baking competition at the California State Fair. To my utter astonishment (and his, I’m sure!), he won first place! That ribbon, proudly displayed on our fridge for months, is a testament to the simple perfection of this recipe. It's a recipe that has brought joy and success to our family, and now, I'm delighted to share it with you.
The beauty of this recipe lies in its versatility. It's equally delicious baked as a single loaf, perfect for a weekend brunch or afternoon treat, or portioned into individual muffins—ideal for busy weekday mornings. My kids always grab a muffin on their way to school, which makes life so much easier, especially on those hectic mornings. And believe me, mornings can be hectic with kids. The recipe’s flexibility extends to the fats used as well. The margarine gives muffins a nice shape but for a more intense flavour I often use a mixture of butter and margarine.
Over the years, I've tweaked the baking time slightly based on feedback from friends and family. Some found it overbaked, others underbaked, so I recommend using the toothpick test around 45 minutes, then checking again at the one hour mark and extending baking time if needed. This approach ensures that every loaf or muffin is perfectly baked, with the ideal moist texture.
More than just a recipe, this is a tradition. It's a recipe that's evolved with my family, a testament to the simple joys of baking and sharing. It's a recipe that connects me to my past, and, I hope, will inspire you to create new memories in your own kitchen. Give it a try, and I'm confident that this banana nut bread will become a staple in your home, too. The wonderful aroma filling your kitchen as it bakes is part of the charm. It’s the kind of recipe you'll want to share with your friends and family, passing on the tradition, one delicious bite at a time.
Beyond the wonderful taste and ease of baking, this recipe is also a wonderful way to introduce children to the joys of baking. It's a relatively simple recipe, with straightforward steps, making it a great activity for a parent and child to do together. The sense of accomplishment from creating something delicious is invaluable, and the shared experience of baking creates lasting memories. It’s a great way to spend quality time while also teaching them valuable life skills, like measuring ingredients and following instructions carefully.
Baking has always been more than just a hobby for me; it's a form of self-expression and a way to connect with the people I love. This banana nut bread recipe reflects that perfectly. The simplicity of the ingredients, the ease of the process, and the consistently delicious outcome make it a timeless classic. I've experimented with variations over the years – adding different types of nuts, using different types of sugars - but I always come back to this original recipe, a comforting familiar friend in my kitchen. Every time I bake this bread, I feel like I'm passing on a little piece of history to whoever I'm sharing it with. What better way to connect with loved ones than over warm, freshly baked banana nut bread?
