Got ripe bananas? Make Banana Nut Bread! This recipe is a state fair blue ribbon winner and has a wonderfully rich banana favor. Did you know that Banana Bread is a recipe rooted in American history? Read on—and enjoy making a loaf of banana bread today.
Like San Francisco sourdough, banana bread is a very American invention. Banana bread first emerged in the 1930s, after baking soda and powder became mass produced. The Great Depression pushed people to make use of every scrap, including overripe bananas.
Banana bread is quick and simple to make, even for a beginner baker or a child helper, and the loaves can be put in the freezer to use or share later. Plus, you’ll find that folks who aren’t big fans of bananas still seem to like moist banana bread with their coffee or as a snack.
This delicious Banana Nut Bread recipe earned the blue ribbon at the Oklahoma State Fair and from Tammy Reiss from Moore, Oklahoma. We think walnuts add a nice texture to this bread and complement bananas, but if you don’t like nuts or you are allergic to nuts, you can certainly omit them.
You can also find other banana bread recipes here:
- Pecan Streusel Banana Bread (from Everyday Baking cookbook)
- Great-Grandmother’s Banana Bread (from Best Home Baking cookbook)
- Grandpa’s Banana Bread (user-submitted)
Preheat the oven to 350°F. Sift together the flour, baking soda, and salt. In another bowl, cream together the oil and sugar. Add the eggs, bananas, and buttermilk; beat well. Stir into the dry ingredients, then stir in the nuts. Pour into a greased 9×5-inch pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from the pan and cool completely on a wire rack.
