5 from 774 votes
Grandma's Banana Nut Bread
Grandma's Banana Nut Bread combines ripe mashed bananas with chopped walnuts for a moist, tender loaf with a pleasant nutty texture. Leavened with baking soda and balanced with sugar and vegetable oil, this banana bread yields a soft crumb and rich flavor. Baking in two 8x4-inch pans produces nicely sized loaves that cool to a perfect sliceable consistency. The recipe’s inclusion of vanilla extract adds subtle depth, while the bananas provide natural sweetness and moisture, ideal for breakfast or a snack.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
18
servings
Calories:
219 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 18 servings
Amount Per Serving
Calories 219
% 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.