Best Banana Nut Bread Recipe

My grandma made the best banana nut bread ever.

Here’s her recipe for you to taste for yourself. It’s moist banana bread, just like grandma made.

She used to make it in a bundt pan~  I think it was because the serving sizes come pre-formed on them and it was the easiest way for her to holler at me not to take the whole thing in one slice.

3c sugar

2 tsp vanilla

2 sticks oleo (yes, this recipe is THAT old.  I use real butter.  No margarine for Grandma!)

4 eggs

3 1/2 cups flour

2 tsp baking soda

1/4 tsp salt

1/2 c buttermilk (or try this easy buttermilk substitute*)

6 ripe bananas

1c nuts (if desired- I usually desire chopped pecans)

Beat sugar, vanilla, oleo/butter and eggs (one at a time) well…

Blend in flour, baking soda and salt.

Pour buttermilk into the blender.

Peel and slice bananas into the blender with buttermilk.  

Blend until liquefied.  

Slowly add the banana mixture into the batter while beating.  Mix until incorporated.  

Bake until golden brown and the middle is set.  Check every 1/2 hour.  (In my experience, 1 batch of 6 mini loaf pans usually takes about an hour, whereas the same batch will make a bundt-size pan in about an hour and a half…)

Let cool and serve.  

Wrap the remaining bread in foil to preserve freshness. 

You may also want to try the KONA Banana Nut Bread Recipe

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Best Banana Nut Bread Recipe

Yield: 1 loaf or 6 minis, or 1 10"-bundt

Grandma use to make the best banana bread. Here's her recipe for you to taste for yourself.

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Ingredients

• 3c sugar
• 2 tsp vanilla
• 2 sticks oleo (yes, this recipe is THAT old. I use butter, real butter. No margarine for Grandma!)
• 4 eggs
• 3 1/2 cups flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1/2 c buttermilk (or try this easy buttermilk substitute*)
• 6 ripe bananas
• 1c nuts (if desired- I usually desire chopped pecans)

Instructions

Preheat oven to 325 degrees and spray cooking spray on pan.

Beat sugar, vanilla, oleo/butter and eggs (one at a time) well...

Blend in flour, baking soda, and salt.

Pour buttermilk into a blender.

Peel and slice bananas into blender with buttermilk.  

Blend until liquefied.  

Slowly add the banana mixture to the batter while beating.  Mix until incorporated.  

Add nuts.

Pour batter into prepared pan(s).  I prefer to use mini-loaf pans.  

Bake until golden brown and the middle
is set.  Check every 1/2 hour.  (In my experience, 1 batch of 6 mini loaf pans usually takes about an hour, whereas the same batch will make a bundt-size pan in about an hour and a half...)

Let cool and serve.  

Wrap the remaining bread in foil to preserve freshness.

Did you make this recipe?

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