Tuesday, March 5, 2013

Best Banana Bread

Mmmmmm.  Makes me hungry just to look at the photo!

My banana bread recipe came from my grandmother.  She was one amazing lady and an absolutely incredible cook.  With her recipes in my recipe box, I feel invincible in the kitchen!

When bananas get to this stage, it's time to make bread.  Peel the bananas and mash with a fork (or let your food processor or blender mash them for you).  If you don't have time to bake, throw the bananas (peels and all) into the freezer.  When you're ready to use them, just thaw and smush the banana goop right out into your batter.  You won't even need to mash them.

Here's my grandmother's unbeatable banana bread recipe.  

Grandma's Banana Bread

1 cup vegetable oil (I use canola)
2 cups sugar
1 teaspoon salt
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons vanilla extract
6 ripe bananas, mashed
2 cups walnuts or pecans, coarsely chopped

Preheat oven to 350 degrees.  Spray loaf pans with nonstick cooking spray.  

Spread nuts onto a baking sheet.  Toast in oven for a few minutes.  (This brings out the flavor of the nuts and makes them especially yummy in the bread.)  Chop nuts and set aside.

Mix together oil, sugar, and salt.  Add eggs, flour, baking soda, vanilla extract, mashed bananas.  Mix thoroughly.  Stir in nuts.   Pour batter evenly into loaf pans.  Set timer according to the size of your loaf pans--45 minutes for large pans, 40 minutes for medium pans, or 35 minutes for mini pans.  After time has elapsed, test bread by inserting a toothpick into each loaf.  Bread is done when toothpick comes out clean.  There may be a crumb or two on a toothpick--that's fine.  You just don't want any goop on the toothpick.  If needed, continue baking in small increments, checking for doneness every couple of minutes.  DO NOT overbake.  When fully baked, remove from oven.  Cool in pans for a few minutes, then remove from pans and cool on a wire rack.  Makes two large, four medium, or six mini loaves.  Recipe may be halved.  Bread freezes beautifully.

Click here for a printable copy.

What's your favorite thing to bake?


NanaDiana said...

LOL- What you don't know about me is that every single time I make banana bread I try a new recipe. I made a new one last night, too. It was good but fell apart during slicing so it is "out". I am copying your recipe over to try- Thanks- xo Diana

JG said...

Morning Richella!
I was blog hopping this morning but before I started I said I need to use up those rotten bananas!! My first visit and I saw your Grandma's banana recipe (that was about 8:45) it is now 9:45 and I have cut into the mini loaf and have to tell you IT IS DELICIOUS!

Thanks for posting this yummy recipe (and easy too).

Have a great day
Sincerely, Jeannette

kristinwithani said...

I'm hopping in my car and driving to Durham right now. K?

Kathy Olson said...

I don't have a good banana bread recipe. Thanks so much!


Richella, this bread looks sooo yummy..wish I had a piece right now, as I also love banana bread and banana cake and bananas, ok, ok...Thanks for the recipe hon. Big hugs,

Patti@OldThingsNew said...

That bread looks so yummy Richella but not allowed around our house because of my husband's diet. Perhaps I could slip over to your house for a taste . . . haha! Blessings to you, Patti

Jenny @ Botswana Safaris said...

Mmmmm…. Something different, thanks for sharing the recipe.

Annie Wu said...

This recipe looks absolutely delicious! Just wondering: what type of sugar should you use? Most banana bread recipes call for brown sugar. Is this recipe also asking for brown sugar? Or white? Thanks! I'll be sure to try this recipe out as soon as possible =)

Richella Parham said...

Annie, this recipe calls for white sugar, NOT brown sugar. Just plain old granulated sugar. :)

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