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Grandma's Banana Nut Bread
Making this banana bread takes me right back to my grandmother's kitchen. That sweet smell of bananas and toasted walnuts fills my house with warmth and comfort. It's one of those recipes that's been passed down through our family, getting better with each generation.
Why This Recipe Works
I love how forgiving this recipe is - those overripe bananas on my counter always find their purpose here. The sour cream was my mom's secret addition, making each slice so moist it melts in your mouth. It's become my go-to recipe whenever I need something comforting and delicious.
Simple Ingredients
- Flour: Provides structure for the perfect loaf.
- Baking Soda: Ensures a nice rise and tender crumb.
- Sugar: Sweetens the bread just right.
- Oil: Adds moisture for a rich texture.
- Eggs: Hold everything together.
- Vanilla: Enhances flavor with a sweet aroma.
- Ripe Bananas: The star ingredient for natural sweetness.
- Walnuts: Add crunch and nutty flavor.
Easy Steps to Follow
- Preheat and Prep:
- Set oven to 350°F. Grease and flour two loaf pans for easy removal.
- Mix Dry Ingredients:
- Combine flour, baking soda, and salt in a large bowl.
- Blend Wet Ingredients:
- In another bowl, whisk sugar, oil, eggs, and vanilla. Stir in sour cream for added moisture.
- Add Bananas:
- Mash ripe bananas and fold them into the wet mixture.
- Combine:
- Gently stir wet and dry ingredients until just combined. Avoid overmixing.
- Add Walnuts:
- Mix in chopped walnuts, reserving a few for topping.
- Bake:
- Pour batter into pans. Bake 35-45 minutes or until a toothpick comes out clean.
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What Makes This Special
The real magic happens when those super ripe bananas mix with the sour cream - it makes the bread so incredibly moist. My grandmother always said patience with those bananas pays off, and she was right. The walnuts give it that perfect crunch we all look forward to.
Choosing Perfect Bananas
Don't throw away those spotty bananas! The darker they get, the sweeter your bread will be. I've started keeping a special spot in my freezer for overripe bananas - they're like gold for baking. That oven trick really works when you're in a hurry.
Easy Baking Tips
My grandmother taught me to be gentle with the flour - just scoop and level, never pack it down. And don't worry about getting every little lump out of the batter; those usually work themselves out during baking. That sprinkle of walnuts on top before baking? Pure genius.
Recipe Variations
My kids love when I add chocolate chips, and my husband's partial to pecans instead of walnuts. Sometimes I'll make mini loaves to share with neighbors - they're perfect for brightening someone's day. The cinnamon version has become our favorite for cold winter mornings.
Storage Tips
If your family's anything like mine, this bread won't last long! But when I'm lucky enough to have leftovers, they keep beautifully wrapped up tight. Freezing slices means we can enjoy a taste of comfort anytime - just pop them in the toaster and add a pat of butter.
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Frequently Asked Questions
- → When are bananas ready to use?
Use bananas when they're dark and spotty - they'll be sweeter and make a better bread. The mushier, the better for baking.
- → Can I freeze a whole loaf?
Yes! Wrap it well in plastic wrap and foil, then freeze up to 3 months. Let it thaw in the fridge overnight before eating.
- → Why make two smaller loaves?
Two loaves cook more evenly than one big one. Plus you can freeze one and eat one, or share with friends and family.
- → Do I have to add nuts?
Nope - leave them out if you want, or swap in chocolate chips, dried fruit, or different nuts. The bread's still great without any mix-ins.
- → How do I tell when it's done?
Stick a knife in the middle - if it comes out clean with no batter, it's ready. The top should be brown and spring back when you touch it.
Conclusion
This homemade banana bread recipe is a classic family favorite.Made with ripe, mashed bananas and crunchy walnuts, it's a moist and delicious treat that's perfect for breakfast or as a snack. The recipe is simple to make and uses basic pantry ingredients.