Grandma's Banana Nut Bread
User Reviews
5
Grandma's Banana Nut Bread
Description
Grandma's Banana Nut Bread is a classic quick bread featuring mashed ripe bananas and chopped walnuts folded into a batter made with all-purpose flour, sugar, vegetable oil, eggs, baking soda, and vanilla extract. The loaf is baked at 350°F in greased pans until a knife inserted in the center comes out clean. The walnuts deliver a crunchy contrast to the soft, moist crumb given by the mashed bananas and oil. This recipe focuses on straightforward preparation and balanced flavors, with the banana’s sweetness complemented by the subtle aroma of vanilla and the texture of nuts.
The baking provides a golden crust while preserving moistness inside, making it suitable for slicing and serving plain or with butter. It can be stored wrapped tightly at room temperature for up to five days or frozen for longer keeping, which helps maintain its moisture and flavor. Adjustments like adding cinnamon or chocolate chips can vary the taste, but the basic version remains a dependable, tender banana bread.
This bread serves well as a snack, breakfast option, or an accompaniment with coffee or tea. Its moist texture and nut inclusion offer satisfying mouthfeel and flavor variations useful for many casual eating occasions.
For best results, use very ripe bananas with browned skins to ensure sweetness and moisture. Baking times vary slightly depending on the pan size; two loaf pans bake quicker than one larger pan. Checking doneness with a knife or toothpick avoids overbaking. Wrapping after cooling preserves freshness, and freezing extends shelf life while keeping texture intact.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- Pinch salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon vanilla extract
- 4 banana mashed (about 1⅓ cups or 303 grams, medium ripe
- 1 cup walnuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
- Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Notes
- Use bananas with lots of brown spots to maximize sweetness and moisture in the bread.
- If baking in one 9-inch loaf pan, increase the baking time to around 55 minutes or until a knife tests clean.
- Walnuts can be substituted with other nuts like pecans, hazelnuts, or cashews, or omitted altogether for a nut-free version.
- Consider adding ½ teaspoon cinnamon for additional warm spice flavor.
- The bread freezes well when wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
- This recipe can be converted to make about 18 muffins by filling liners about ¾ full and baking at 350°F for 24-28 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 100mg | 4% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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