I’ve made Banana Nut Bread multiple times over the years. I thought I’d post up the recipe so I can make sure I have the ingredients when I’m out shopping. Of course I scraped it off of the ‘net so it’s a different one most times. This time though, again I thought I’d just throw the latest one up so I have it handy.
Preparation
You’ll want to have a stick (half a cup) of butter sitting on the counter warming up plus about 3 “normal” sized bananas that have been sitting out for a week or two. The skins should be just about black all the way around. Watch out for skins that have split as the banana under that spot will have dried out. And warm up the oven to 350 degrees. Heck, by the time I got it all mixed up, the oven had just hit 350.
Ingredients
- 1/2 cup of butter
- 1 1/4 cups of sugar
- 1 teaspoon of vanilla
- 2 eggs
- 3 ripe bananas, about a cup more or less
- 1/4 cup of milk
- 2 cups of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3/4 cup of pecans or walnuts. I basically just dumped a bunch in without measuring but you do you 🙂
Directions
You want to start with the wet ingredients first, then blend in the bananas, then the flour which turns the fairly liquid mixture a bit more firm.
In a bread pan or two, depending on how big you want it, wipe it down with some shortening or butter. This gives the sides and bottom some crispiness and makes it a little easier to remove.
You can also make muffins, same process other than use a 1/2 sized cup to fill in the tin. Fill it to just below the edge of the cup and it shouldn’t overflow.
Pour in the mixture and you’re ready to bake. Slide it into the oven and set the timer for 60 minutes (30 minutes for muffins). Check with a toothpick for doneness. Add 15 minutes to the bread and 5 minutes for the muffins if not quite done yet. It took mine 1 hour and 15 minutes for a full bread pan.