Banana Nut Bread
Growing up, there was never a lack of things to eat at my Grandma’s house. There were tins filled with pizzelle and biscotti that were never empty. I mean, never. They were always sitting, filled to the brim, on the last step near the dining room. One of my favorite days were the ones when I would walk in and see my grandma in the kitchen, surrounded by loaves upon loaves of pepperoni bread. My second favorite day was banana bread day. Smelling the air infused with bananas and warm bread was intoxicating. These also got churned out many at a time. And nothing could beat a thick slice slathered with soft butter. Divine. I also loooooved spreading peanut butter on this bread. Because, you know, I put peanut butter on pretty much anything. Bottom line – this bread is super moist, packed full of banana flavor, and best of all – it’s my grandma’s recipe. Which makes it the best banana bread ever to me. And the perfect thing to bake on a rainy fall afternoon.
As you can tell this doesn’t make a super-high loaf, but it’s one of the things I love most about it. It’s condensed, moist and packed full of flavor. It makes a perfect breakfast bread, and is also an amazing dessert to have with coffee. Once the bread is cool, wrap it tight in plastic wrap and keep it at room temperature. I actually think that the bread is better the second day. And the third. And the fourth… If you won’t finish it within a few days you can easily freeze it – just keep it wrapped and pop it in a freezer bag, then thaw at room temperature.
Another tip: try spreading cream cheese on it. Fabulous!
Banana Nut Bread
2 cups all-purpose flour
1½ teaspoons baking soda
Pinch of salt
4 medium bananas, soft and ripe and mashed
1 cup granulated sugar
½ cup vegetable (or canola) oil
1 teaspoon vanilla extract
1 cup walnuts
1. Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of a stand mixer (or a large bowl), combine the bananas, sugar, oil, eggs and vanilla; mix well on medium speed (or use a whisk to thoroughly combine). Add the flour mixture and mix on low (or use a whisk to combine) until completely blended. Stir in the walnuts.
3. 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.