While I love making all sorts of fancy schmancy muffins and scones, cookies and cakes with recipes I found online, sometimes I get cynical of it all. The internet is overrun with complicated [but tasty] fad-type recipes, full of weird or rich or exotic ingredients and things our grandmas may or may not have called food. I like muffins made with greek yogurt and chia and goji berries and bittersweet organic chocolate chips and a flaxseed egg as much as the next food blogger, but you know what? Sometimes I just want simple. Familiar. Reliable. Or to eat my greek yogurt with a spoon. Whatevs. Sometimes I just want my Grandma’s Banana Nut Bread.
It’s the best banana bread I’ve ever tasted, buttery and soft and vanilla-y. Looking at the ingredient list it might look a little bland. No cinnamon, no nutmeg, no warm spice whatsoever. But if you use good quality ingredients–good butter, real vanilla, really ripe bananas–that doesn’t matter. You can use nuts if you want. I’ve made it with and without, and can’t really say which way is better. 🙂 Walnuts and pecans are my favorite two options here though. I can’t tell you how many loaves of this bread I’ve made over the years, with my mom and grandma surely, but also with my sister, my roommates, my husband. As it bakes up perfectly every time, I just think of family and love. Eating a warm slice of this bread is absolutely heavenly. I hope your family enjoys it as much as mine!
Grandma’s Banana Nut Bread
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- 1/2 cup margarine or butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda, dissolved in a little hot water
- 1 teaspoon vanilla
- 3 medium bananas, mashed
- 1/4 cup chopped nuts, optional
Preheat oven to 350 degrees.
Cream shortening and sugar, then add ingredients in order given. Bake in 2 nut pans or 1 large [9×5] loaf pan for 1 hour.
Time: 65 minutes.
Yield: 14 servings.