Grandma’s Banana Nut Bread Recipe
A classic and moist banana nut bread recipe featuring ripe bananas and crunchy walnuts. Perfectly sweetened and spiced, this bread makes a delicious breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 18 servings (two 8x4-inch loaves)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- Pinch of salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
Add-ins
- 1 cup coarsely chopped walnuts
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 8×4-inch loaf pans thoroughly and set them aside to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Set this dry mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Then, fold in the mashed ripe bananas gently to maintain texture.
- Combine Dry and Wet Mixtures: Add the flour mixture to the banana mixture and stir until completely blended, making sure there are no dry flour pockets.
- Add Walnuts: Using a rubber spatula, fold the coarsely chopped walnuts into the batter, distributing them evenly without overmixing.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the tops brown too quickly, loosely cover with foil to prevent over-browning.
- Cool and Store: Allow the loaves to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely. Store wrapped tightly in plastic wrap at room temperature for up to 5 days, or freeze wrapped in plastic and aluminum foil for up to 3 months.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- If walnuts are unavailable, pecans or chocolate chips can be used as substitutes.
- To make smaller loaves or muffins, adjust baking time accordingly, generally reducing to 20-25 minutes for muffins.
- For a nuttier flavor, toast the walnuts lightly before folding them into the batter.
- Covering the bread with foil during baking helps prevent excessive browning while ensuring the center cooks through.
Find it online: https://marthatasty.com/grandmas-banana-nut-bread-recipe/
