Our family used to make banana nut bread or banana nut muffins almost weekly. Sometimes I’d buy several pounds of already overripe bananas specifically for that purpose and make enough loaves to freeze or share with neighbors.
I kept the recipe taped inside a kitchen cabinet door for easy reference. Unfortunately, when we moved a few years ago, that recipe got left behind.
My daughter found this recipe on the back of a package of Land O Lakes butter last week and decided to make it for breakfast.
It was delicious!
The loaves were crisp and brown on the outside, soft and sweet on the inside, just like banana nut bread should be.
- 1 1/4 cup sugar
- 1 cup real cream butter, softened
- 4 eggs
- 4 medium ripe bananas, mashed (about 1 cup)
- 1 tsp. vanilla
- 3 cups flour
- 2 cup chopped walnuts
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
Preheat oven to 350°F. Grease and flour two 8×4-inch loaf pans; set aside.
Chop walnuts coarsely.
Using an electric mixer, combine sugar, butter and eggs in bowl at medium speed, scraping bowl often, until creamy.
… and mash with a fork.
Add add mashed banana and vanilla to bread batter, beating on low until thoroughly mixed. Stir in all remaining ingredients, then fold in the nuts.
Spoon batter into prepared loaf pans.
Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to cooling rack and cool for 10-15 minutes.
Slice, butter, and enjoy while the bread is still warm. Makes 2 loaves.
Want more recipes? You can view a categorized list of my other cooking posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.