Have those banana’s you bought last week turned color? Are they screaming “Stop ignoring me you wretched woman!” Ahhh, you gotta love guilt banana’s! I think we secretly do it so we can turn a healthy fruit into a guilty pleasure!
It took me several years to find the perfect banana nut bread! (I guess I’m picky about my nut breads?)
However I struck gold when I stumbled upon this recipe on Allrecipes.com . If you want the link to the original I’ll leave it right HERE for you. However, please know that I have changed a couple of things for my version, after a few hundred loaves or so. (Perhaps I ignore my banana’s on a regular basis?)
There are several things I love about this blue ribbon recipe. One…it originally makes four loaves of bread. Although with my adjustments it makes three loaves. This is great when you want an extra for a neighbor or friend. Second…you dust the pans with cinnamon sugar! First time I did this I was SO skeptical, however it works brilliantly and adds a wonderful flavor. Third…it’s a super easy recipe! Throw it all in the mixer, whip it up, pour into pans and BAM…it’s baking into nutty loaves of happiness in no time!
Preheat your oven to 300 degrees. Grease three 7 x 3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. (I know…it’s weird just “Nike” it and… “Do it”!)
In a large bowl, cream the butter and 3 cups of sugar. Mix in the eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Remember how I said I love that it’s just a “dump” and mix recipe!
Lastly stir in your nuts. Reserve 1/2 cup to sprinkle on top.
Divide into prepared pans. Sprinkle with reserved nuts.
Bake for 1 hour. Gently touch in the center if it springs back it is done or you can insert a toothpick and if it comes out clean it will be a miracle because it’s moist banana bread. (Sorry a bit of sarcasm there…) The original recipe suggests the toothpick method.
To me cooking is about your senses and learning to use those senses helps in your preparation of foods. So, I prefer the touch method.
Allow the bread to cool for about 30 minutes before removing from pans and slicing. Oh…it’s hard because all those wonderful toasty banana nut smells are filling your nostrils with goodness and making your brain scream “BREAD! I WANT NUT BREAD!!” Try to resist so that your bread doesn’t fall apart when removing from the pans.
It’s so good warm. Goodness though…it’s so good cold too! This is a nice firm banana bread. The texture is perfection. It’s crispy golden on the outside, tender and moist on the inside. The toasted walnuts on the top just kick it up a notch or two. If that is even possible.
You’re just going to have to trust me when I tell you this is THE best banana bread recipe EVER! Even here in our high altitude it bakes up beautifully. No sink holes! 😉
The perfect after school snack for the kids, or even better, the Mommy mid-morning, the house is quiet, snack!
Sharing this recipe on Meal Plan Monday #51! You can click right HERE to find it and lots of other yummy recipes to help plan your weekly menus.
Thanks for stopping by my Nest. Let me know if you give this recipe a try or you can hashtag your photo on Instagram with #norinesnest and ya might just get a spotlight of your photo!
With Love from My Nest to Yours!