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 & moist I either make a loaf or put it into muffin cups & 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 & moist I either make a loaf or put it into muffin cups & 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 minutes.
- 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 All-Time Favorite Banana Nut Bread Recipe
For over three decades, this banana nut bread recipe has been a staple in my kitchen, a constant source of delicious comfort. I discovered it when I was just twelve years old, and it's been a family favorite ever since. My son even took it to the California State Fair when he was twelve and won first place! That's the kind of recipe that deserves a prominent place in your baking repertoire. Its moist, delicious texture and subtly sweet flavor are hard to resist. What's even better? It's incredibly versatile.
I love the flexibility of this recipe. Sometimes, I bake it in a standard loaf pan, resulting in a beautiful, golden-brown bread perfect for slicing and serving. Other times, I prefer to use muffin tins, creating individual portions for quick breakfasts or snacks. My kids love grabbing one on their way to school. The ease of using muffin tins also makes it a breeze to pack for picnics, lunches, or road trips, ensuring everyone has a delicious treat handy.
The magic of this recipe truly lies in its simplicity and balance of flavors. The perfect blend of ripe bananas, creating that characteristic sweetness and moisture, is beautifully complemented by the subtle nutty crunch. The addition of butter, or a delightful combination of butter and margarine (I personally prefer a blend for the optimal texture and taste!), adds richness. And don't even get me started on the aroma that fills the kitchen while it's baking! It’s truly a sensory experience.
The Best of Both Worlds: Butter and Margarine
Over the years, I've experimented with various baking techniques and ingredient combinations. Early on, I discovered that using margarine yielded muffins with a slightly neater shape. But butter provides a richer, more intense flavor. To get the best of both worlds, I now usually incorporate half butter and half margarine, achieving the perfect texture and flavor balance. This might seem like a small detail, but it makes a big difference!
Baking Tips and Tricks
Baking is more of an art than a science, so don't be afraid to adjust the baking time to suit your oven and preferences. The recipe suggests baking times, but I always recommend using the toothpick test. Insert a toothpick into the center of the loaf or muffin; if it comes out clean, it's ready. If there's still batter clinging to it, let it bake for a few more minutes and check again. Patience is key! Overbaking can dry out the bread, while underbaking leaves it gooey in the center.
This recipe has proven itself over the years, and I’ve adjusted the baking time based on feedback. Initially, people reported overbaking, so I shortened it. Now, some say it’s underbaked. The key is to find the right baking time for your oven and to not hesitate to extend it to ensure perfect results. The toothpick test is the ultimate guide.
More Than Just a Recipe: It's a Legacy
This banana nut bread recipe is more than just a collection of ingredients and instructions; it's a piece of my family history. It's a recipe that has brought joy to countless gatherings, celebrations, and everyday moments. It's a recipe that has been passed down, shared, and cherished. And it's a recipe I'm thrilled to share with you.
So, gather your ingredients, preheat your oven, and prepare to be amazed. This banana nut bread recipe is guaranteed to become a cherished addition to your family’s baking traditions. Enjoy!
