There’s banana nut bread then there is this banana nut bread.
I’m sure you have been making banana nut bread about as long as I have. You may have your favorite recipe that was your mother’s, grandmother’s or your favorite aunt’s. But, I’m hoping you will try my recipe; or I should say my sister’s recipe from her husband’s Mamaw.
All recipes are made better with over ripe bananas. In our house it is hard to get an over ripe banana because my husband loves them any way and the darker the better. Over ripe bananas aren’t sold at my favorite market anymore because the produce guy told me the bakery gets them. I’m sure the bakery’s bread is not nearly as good as this recipe.
Recently, I planned on making banana nut bread for a friend (Janet) who had just had a knee replacement. So, I buy six perfect bananas and put them on the counter so they can ripen and then can be used to make the most delicious banana bread I have ever tasted. The next morning one banana mysteriously disappeared. I had forgotten to tell my husband not to touch them or put a DO NOT EAT sign on the bunch. The next day, again, one banana gone missing and they were just starting to get to the really dark stage I like for a banana intended for bread and then another banana gone. Finally I was left with three bananas to make a recipe that called for six bananas.
What’s a girl to do other than make 1/2 the recipe. Luckily for me and for my friend (one recipe normally makes 2 large loaves) I got 4 small pans from the half recipe. I kept one and gave my friend the other three. This bread is the best right out of the oven, warm with some room temperature salted butter smeared on it but is just as good cool or warmed in the microwave.