No joke. It really is. My mom has made this recipe for as long as I can remember, and even though I’m really not generally a “banana nut bread” fan…I LOVE THIS RECIPE!
It is unbelievably moist and the taste is OUT OF THIS WORLD. Truthfully, this little bread right here has made me sort of a Banana Bread snob. (Not gonna lie.) Some banana breads taste like a banana flavored quick bread, but not this little gem.. this one tastes just right. And heating up a slice with a dollop of butter, well…that, my friends, is just divine! There is nothing quite like the smell of banana bread filling up the house while baking away in the oven. mmmm mmm
I made “boy” & “girl” bread (an expression I’ve recently been introduced to & immediately fell in love with) to appeal to the people in my life with allergies/adversions to nuts. You can do whatever you like. Either way, they’re both wonderful...and I have a sneaking suspicion that throwing in some mini chocolate chips would also be a lovely addition, if you’re into that sort of thing.
|The Girls are on The Left & The Boys Are on the Right..;)|
Here is my mama’s coveted banana bread recipe, and you’ll be glad that it is now yours too!
Banana Nut Bread
3 Ripe Bananas (when
my bananas turn brown/black I throw them in the freezer until I’m ready
to make banana bread. The “rotten” ones make the best)1.5 Cups Sugar1/2 cup butter or shortening1.5 Flour (I use Whole Wheat)(high altitude: add an extra 1/4 to 1/3 cup of flour and 1 tbsp water)1 tsp baking soda
1 Cup Chopped Walnuts (or no nuts, or whatever…)4 Tbsp Buttermilk1 tsp vanilla 3 eggs (separated & beaten)Cream
together sugar & butter (or shortening.) In a separate bowl, cream
the bananas. Add yolks, flour, baking soda, buttermilk & vanilla to
first bowl. Fold in beaten egg whites last. Pour into greased &
flours bread pans. (recipe makes two loaves for regular sized bread pan)Bake at 350 for (about) 45 minutes. Just start to keep an eye on them around 35-40 minutes.