Banana Nut Bread that is moist, deliciously sweet and hearty. A 4-H Blue Ribbon recipe!
Growing up my mom always made banana bread, the best banana bread in the world. I even used the recipe and baked it for a competition in 4-H and won a blue ribbon!! (As well as sewing – My resume is littered with such accolades! Haha) Anyway, I had bought bananas two weeks ago and planned on making banana bread for my friend’s birthday. Every single time I’ve ever bought bananas, they age so fast…even when I buy the green ones. Well these ones I bought set out to defy me. 1.5 weeks later they were totally not even close to ready! Finally yesterday they were brown enough for the banana bread. Two weeks after buying them! *the bananas need to be really brown to ensure really sweet bread* I love this bread for many reasons – the top is crunchy, the inside is super soft and moist and the taste of bananas and walnuts together = perfection! My mom always used old green bean cans to bake the bread in (with the lid fully removed). It’s hard to find cans like this anymore, but the ones she always used had a lining on the inside which made the bread not stick. The bread came out in circle loafs. Such a fun shape for bread! I really hope that you love it as much as I do!
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- 2c All-Purpose flour
- 1c sugar
- 1 tsp baking soda
- 1 tsp Double Acting Baking Powder
- ½ tsp salt
- 1 stick margarine
- 2 eggs
- 1c ripe bananas (typically 3)
- 1c chopped walnuts
- Preheat oven to 350 degrees
- Add all dry ingredients together in a large bowl – sift flour and sugar. Baking soda, baking powder, and salt
- cut in softened stick butter into flour mixture until it is mealy
- add chopped nuts to dry ingredients. Mix well by hand
- in a small bowl mash bananas with fork. Set aside
- in another small bowl beat with electric mixer eggs. Add bananas and stir by hand
- add egg and banana mixture to dry ingredients. Mix well by hand
- fill sprayed Three Bean Salad Cans ½ full (my mom always used old bean cans that had a lining in them. If you don’t have that, just use small bread loaf pans)
- bake at 350 for 40 minutes