Pin it
Our banana nut bread has passed through my family for three whole generations and it always makes my kitchen smell exactly like my grandma's house. The trick is grabbing those super soft bananas - you know, the ones with all the dark spots that everyone skips over? They're what makes this bread so incredibly soft and naturally sweet. Whenever I bake it, my children rush to the kitchen just like I always did at Grandma's place.
What Makes This Worth Trying
I'm amazed at how basic this recipe is but it never fails to come out just right. The oil creates such a moist texture and those soft bananas pack it with flavor. I typically bake two loaves at once since it gets eaten up so fast whether we're enjoying it with morning coffee or grabbing a piece for an afternoon treat.
Your Ingredient List
- Overripe Bananas: Four large spotted ones work best when they're nearly black.
- Vegetable Oil: Half a cup for amazing moisture.
- Sugar: One cup gives perfect sweetness.
- Eggs: Two large ones not cold from the fridge.
- Vanilla: A teaspoon adds wonderful aroma.
- Flour: Two cups properly measured.
- Baking Soda: One teaspoon for good lift.
- Salt: Half teaspoon to enhance flavors.
- Walnuts: One cup chopped if you want them.
Baking Steps
- Smash Your Bananas
- I smash them with a fork but keep some small lumps for nice texture.
- Combine Wet Elements
- Beat your sugar oil eggs and vanilla then mix in your smushed bananas.
- Work In Dry Stuff
- Combine flour baking soda and salt then gently fold into your wet mix but don't stir too much!
- Add Your Nuts
- Softly fold in the walnuts if you're adding them.
- Bake It Up
- Dump into greased loaf pans and cook at 350°F for around 50 minutes.
- Let It Rest
- Keep it in the pan for 10 minutes then move to a rack until totally cool.
Helpful Hints
- Those browning bananas aren't garbage they're perfect for this bread!
- When the top looks too dark just lay some foil on it.
- Don't wrap it up until it's fully cooled down.
- Want to keep it longer? Wrap it tight and stick it in the freezer.
Custom Tweaks
I often change things up using pecans instead of walnuts or tossing in some chocolate chips. Adding a bit of cinnamon makes it feel extra warm and cozy. You can even make muffins instead just check them earlier. There are so many ways to switch it up!
Ways To Enjoy
A warm piece with butter melting on top can't be beat! It's also amazing with cream cheese or your favorite jam. It'll stay good on your counter about 5 days if nobody eats it first! For keeping it longer stick it in the freezer where it'll last for months though at my place it's always gone way before that.
Frequently Asked Questions
- → Why use bananas that are super ripe?
They bring natural sweetness and keep the bread extra soft. Brown spots mean they're perfect!
- → Can I bake this in a single pan?
Totally! Use a 9-inch pan and bake closer to 55 minutes, maybe a bit longer if needed.
- → What kinds of nuts taste good here?
Walnuts are classic, but pecans, hazelnuts, or even almonds make great options too.
- → How should I store it?
Wrap it tightly with plastic wrap and keep on the counter up to 5 days, or freeze for 3 months.
- → Can I turn this into muffins?
Yes! Use muffin liners and fill them 3/4 full. Bake for about 24-28 minutes at 350°F. You'll get around 18 muffins.