Is there anything better than a warm slice of banana bread, topped with butter, and a cup of coffee? I don’t think so, especially on a cold Oklahoma day like this one. That’s why I’m so excited to share with you grandma’s banana nut bread recipe. Whenever I’ve made banana bread in the past, I’ve usually just googled for a recipe that seemed easy and had plenty of good reviews. They’ve all turned out okay, no complaints; but I knew as soon as I pulled grandma’s banana nut bread out of the oven that I had found the real deal.
To make this delicious banana nut bread, here are your cast of characters:
First, you’ll cream together your sugar and butter. You want to make sure your butter is softened before you do this, or else it’ll be more chunky and less creamy. Also, grandma’s recipe calls for light brown sugar, but I only had golden sugar on hand so that’s what I used, and it was still delicious. I’m not a skilled enough baker to let you know what kind of difference it makes.
Next, you’ll add in your eggs, one a time and beat the mixture in between each egg. Sorry about my double-jointed thumb looking weird.
After you add your eggs, you’ll stir in your mashed bananas and lemon juice. You should mash your bananas separately before you add them to the creamed butter/sugar/egg mixture. This potato masher from Pioneer Woman works great for mashing bananas. You’ll also want to add some lemon juice to your bananas. The recipe calls for a tablespoon, I just squeezed half a lemon onto my bananas. Pro tip: don’t be like me and forget to remove the seeds before you do that, and then have to go fishing for lemon seeds in mashed bananas.
Next, you’ll need to sift together flour, baking powder, and salt. Now, if you’re like me and you don’t have a sifter, that’s not a problem at all. Just use a wire whisk and stir your powdered ingredients rapidly in a circular motion until they’re light and airy. Then, add them to your banana mixture, and mix thoroughly and quickly. I used my hand mixer on low speed to do this.
Finally, you’ll stir in your nuts. I used chopped walnuts, but I think pecans would work, too. Whatever tickles your fancy. Once you stir in the nuts, pour the mix into your greased loaf pan and pop that baby in the oven for about an hour at 350 degrees. Resist the urge to scream when your kids ask “can we have some banana bread now?” every 30 seconds.
Your banana bread will be finished when a toothpick inserted in the center comes out clean. Let it cool for a few minutes, then cut a slice and slather some butter on top. Pour yourself a cup of a hot coffee and try not to eat it all in one sitting.
Grandma’s Banana Nut Bread
1 cup light brown sugar, firmly packed
1/2 cup butter
1 1/2 cups mashed bananas (3 or 4 bananas)
1 tablespoon lemon juice
2 cups sifted flour
3 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts
- Preheat oven to 350 degrees.
- Cream sugar with butter.
- Add eggs, one at a time, beating hard after each addition.
- Stir in bananas and lemon juice.
- Sift together with flour, baking powder and salt.
- Add to banana mixture and mix thoroughly and quickly.
- Stir in nuts.
- Pour into greased 9″x5″ loaf pan; bake 1 hour or until done when tested.