It’s always good to have one recipe that is your go-to comfort food recipe, and this is mine. Anytime I’m feeling a little down or miss my family or that feeling of being home, I make my grandmother’s banana bread. Not only does it warm my tummy, it warms my heart.
This banana bread is very basic, but it’s delicious. One of the best parts of banana bread is using those leftover, mushy bananas at the end of the week. The ones that are just too mushy to put on your cereal or a little too brown to just eat — those are the perfect ones.
This recipe makes one loaf of moist, delicious bread. I love to slather cream cheese on a slice when it’s still warm!
Grandma Staker’s Banana Nut Bread
1 C sugar
1 stick butter*
3 ripe bananas, mashed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C all-purpose flour
1/2 C chopped walnuts, lightly toasted
Preheat oven to 325°F.
Butter and flour 9-1/4 x 5 x 2-1/2-inch loaf pan or spray with Pam. Whisk together flour, baking powder, salt and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar. Add eggs one at a time, beating well after each addition. Add in bananas. Scrape down the sides of the bowl and add in the flour mixture. Beat until completely combined. Stir in walnuts. Transfer to prepared pan.
Bake 60-70 minutes or until tester inserted into center comes out clean. Cool 10 minutes. Turn out onto rack and cool completely.
Can be prepared two days ahead. Wrap tightly in plastic wrap and let stand at room temperature. Or can be frozen for up to six months.
*The one only change I make to this recipe is I use one stick of butter and the original recipe calls for 1/2 cup Crisco.