How to Make the Best Banana Bread Ever!
New take on a classic banana bread recipe packed full of chopped, ground walnuts that bakes up super moist, fluffy and tasty......will surely become a New family Favorite!
My Grandma's Banana Bread, but Better!
I come from a line of strong, independent women....and great cooks! When I was growing up in Jamaica, being in the kitchen with my Grandmother Velona was one of my favorite things. I learned a lot there. It was not traditional teaching, but more like me watching and absorbing everything she was doing. Every dash of this and pinch of that. She never really used recipes, and I have been cooking like that as well as I got older. When you're baking it's a little different, and I wanted to leave a little bakery legacy for my children (in a recipe that would be easily understood). Banana bread it is!
Grandma's banana bread recipe was a tried and tested recipe, one that was moist, tasty and also looked great, but I am always looking to improve even on those tried and tested recipes.
What You Will Need
Banana Bread is a great way to use up over ripe bananas. The riper the better!
Memories of Grandma's Kitchen
Growing up, there was never a lack of things to eat at my grandma’s house.
I always enjoyed when my Grandma was in the kitchen. I was there with her many days as well, and that is how I learned to cook so well....watching my Grandma. She never used recipes, from what I could see, yet her dishes always came out so delicious....and her baked goods, decadent!
I feel so fortunate that I was able to spend so much time with my grandma as I grew up, and that I have so many incredible memories tied to her house and to the food that she made.
Each time I make one of her recipes and have a simple smell bring me back to her kitchen, I know she is thrilled that I’ve carried on making so many of the recipes that our family has loved over the years, including this banana bread.
- 3 large bananas, very ripe
- 1 butter, stick
- 2 eggs, large
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1/4 to 1/2 cup walnuts, chopped or ground
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk, or milk of choice
- 1/2 teaspoon cinnamon
Step 1: Break Apart the Softened Butter Using a Fork or Spoon.
Peel the bananas. The riper the bananas, the better.
Place the bananas into the container with the butter.
Crush bananas together with the butter. You can even blend them together using an electric mixer.
Step 2: Add the Peeled Bananas to the Butter and Mash Them Together.
Add to the banana and butter mixture the following ingredients:
- coconut milk or your choice of milk
Mix together well with a spoon or electric mixer. I personally use an electric mixer to get a nice creamy and fluffy combination.
Step 3: Add Vanilla, Eggs and Your Choice of Milk to the Banana/Butter Mixture.
Mix the Wet Ingredients Together Well Using a Spoon or Electric Mixer.
In a large bowl, stir together dry ingredients:
- baking soda
- baking powder
- pumpkin spice
- any other choice of spices
Step 4: Combine All Dry Ingredients In a Separate Bowl.
Step 5: Add the Flour Mixture to the Banana Mixture.
This is what the mixture looks like when blended together (without the walnuts).
Step 6: Chop Nuts to Desired Consistency and Add to the Mixture.
Step 7: Fold the Nuts into the Mixture Using a Spoon.
Step 8: Pour Batter into a Greased 9x5-in. Loaf Pan.
Bake at 325° for 55-60 minutes or until a toothpick comes out clean.
Cool on wire rack.
This banana bread recipe does make a fairly high loaf. It is condensed, yet fluffy, moist and packed full of flavor. It makes a perfect dessert to serve after dinner (which is what happened the day I perfected my recipe) or to have with coffee.
I am sure it would freeze really well, if it lasts long enough for there to be some left over.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Gina Welds Hulse