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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma's Banana Nut Bread Recipe

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This recipe for Grandma's Banana Nut Bread is from Tried and True from Aunt Diane's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (240 g) all-purpose flour
1½ teaspoons baking soda
Pinch salt
1 cup (198 g) granulated sugar
½ cup (99 g) vegetable oil
2 eggs
1 teaspoon vanilla extract
4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)

1 cup (113 g) coarsely chopped walnuts
Directions:
Directions:
Preheat oven to 350 degrees F. Grease two 8×4-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
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
Total time about 50 minutes
Personal Notes:
Personal Notes:
Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
Bananas: Use the ripest bananas you can find; they should be covered in brown spots. The riper the banana, the sweeter the bread, and the moister it will be.
Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread.

 

 

 

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