Day Fifteen of Twenty Five Days of Christmas. I have so many memories of this buttery banana nut bread. My mother baked a lot, but not a huge variety of items. This was something that got baked at Christmas time, but whenever there was bananas getting too ripe it was done since we never wasted anything back then.This is the same recipe she always used, except I use butter where she always used margarine. I’m not sure why we didn’t use butter, but probably because it was more expensive.
- 1 C butter, room temperature
- 1 C granulated sugar
- 3 large eggs
- 3 medium bananas, mashed
- 2 1/4 C all purpose flour
- 1 t baking soda
- 1/2 C chopped nuts
- Preheat oven to 350
- Prepare large loaf pan with vegetable spray
- Sift flour and soda together, set aside
- Mix butter and sugar until creamy, approx 2 - 3 min
- Add eggs, 1 at a time, mixing well after each
- Slowly mix in bananas
- Mix in flour mixture, just until all is incorporated
- Stir in nuts.
- Pour into loaf pan
- Bake for 1 hour
I like to use 2 smaller loaf pans.
Smaller pans, usually about 10 min less baking time
Have one now, freeze other for later
Any nuts will work, prefer black walnuts
But pecans are good too
Cool completely before slicing.
To freeze - wrap well in plastic wrap, then in aluminum foil
To thaw - place on counter
A slice warmed in microwave for about 10 seconds, makes it taste like right out of the oven
Many people add a glaze or icing, but this is good on it's own without anything added
Black walnuts were always expensive. I remember my Mom picking them up and cracking those hard shells. I think she wore gloves because when you pick them up there was the outer shell which had to be taken off. She would always have them during Christmas time for this and fudge. Such great memories.