Moist Banana Nut Bread

I really adore bananas and use them in many dishes, try to eat 4 to 5 of them a week and even make my own homemade Banana Cream Pie.

There are many banana nut bread recipes out there and many are pretty good. But of all the Banana Nut Bread recipes I have tried, (and there have been many), this one is my absolute favorite.  It turns out moist and delicious every time with lots of banana flavor. 

I also like that it makes enough to eat now and enough to save a loaf for later.  This recipe makes perfect mini loaves for gift giving around the Holidays.

This recipe came from my husband’s cousin’s wife Casey Elder.  She posted on Facebook in 2010 about how wonderful this bread was and something like her whole house smelled divine from baking banana nut bread.  (Maybe that part I envisioned in my own head, lol)

She was kind enough to post the recipe, for which I am forever grateful.

This recipe was Casey’s Aunt Joyce’s recipe and her grandmother’s before that.  Aunt Joyce and her husband owned their own business and would make mini loves every Christmas and include them in gift baskets they gave out to customers as a thank you or house warming gifts.  After Aunt Joyce retired, her niece Casey took over the Banana Nut Bread baking until she moved out of state. 

I usually allow my bananas to get pretty ripe before making Banana Nut Bread because the flavor is more intense.  The banana flavoring was not in the original recipe, but you can  add a teaspoon or two of it if your bananas are not ripe enough or you’re short on bananas.  

Another really important tip:  Do Not Over Bake.  The longer the bread bakes the drier it is. 

This recipe can be doubled with great results.

Aunt Joyce’s Banana Nut Bread

  Ingredients

   1 cup vegetable (or olive) oil
   2 cups sugar
   4 eggs, beaten
   5 to 6 ripe bananas
   4 cups flour
   2 teaspoons baking soda
   1 teaspoon baking powder
   1 teaspoon salt
   ⅓ cup milk
   1 tablespoon vanilla

   2 cups chopped walnuts (optional) 

   1  to 2 teaspoons banana flavoring (optional)

  

Directions:

Preheat oven to 350 degrees.

Peel and mash bananas.

Peel and mash bananas

Mix first 4 ingredients,

the oil, sugar, eggs and bananas in large mixing bowl.  Set aside.

Mix together oil, eggs, sugar and bananas

In a separate bowl, mix the next 4 ingredients,

the flour, baking soda, baking powder and salt. 

Mix together flour, baking soda, baking powder and salt

Add about a third or half of the flour mixture to the banana mixture at a time until all is mixed together. 

Add milk, vanilla, banana flavoring (optional) and nuts (optional) and stir until blended.
Omit nuts if you have a nut allergy.

Mix in the nuts

Pour batter into greased and floured pans and bake.

Grease and flour pans

Do Not Over Bake! Adjust baking times for altitudes and your own oven temperatures.  Some ovens bake hotter than others so keep that in mind.

Bake

Baking Times:

• 2 large loaf pans: Bake for 55 to 65 minutes.

• Muffins: Bake for 18-20 minutes.

• 6 mini loaves: Bake for 20 to 25 minutes. Then exchange pans on upper and lower racks and bake an additional 10  minutes more or until golden brown.

• 3 medium loaf pans:  Bake for 25 to 35 minutes.

I use 3 medium sized disposable aluminum loaf pans.  Their great to freeze the loaves in, then later take along when visiting friends or share at a Book Club meeting.

If freezing, I suggest you double wrap the loaves in aluminum foil then place in a freezer storage Ziploc bags.  This will help prevent freezer burn.

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Do you have a favorite recipe you make with bananas? Is nut bread or a homemade food item usually included in your gift giving around the Holidays?  I myself love receiving homemade gifts!

Elizabeth

Other Recipes:

Lemon Ice Box Pie

Raspberry Sponge Cake

Flaky Buttermilk Biscuits

Easy Banana Cream Pie