Munchie Mondays

Banana Nut Bread

IMG_6041 Throughout my childhood I remember working with my mom in the kitchen. Standing on a stool to watch her magically flip the pancakes; sitting on the counter as she ices another birthday cake; or leaning over as she mixes in the Kitchen Aid, I watched her like clockwork. Any time mom handed us the measuring cup or asked for help we felt privileged as we measured out the flour ourselves or, dare I say, cracked an egg without dropping in a shell. One of my favorite recipes though, a family favorite, has been our banana nut bread. Whenever the bananas showed even the slightest shade of brown the recipe was out and aprons tied. I remember my mom telling me about our “secret ingredient.” Why so secret? Well, because few people used it, or so my childhood-self  supposed. It’s what made our bread the “best bread.” The bread is still a family favorite, it’s a classic, and it is delicious, so I want to share it with you.


3/4 cups white sugar

3/4 cups brown sugar

2/3 cups butter

2 eggs

*2 tablespoons apple sauce

3-4 soft, brown bananas

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup halved or chopped pecans, walnuts, or a mixture of the two (optional)

* The Secret Ingredient  IMG_5998 Directions: 1. Preheat the over to 350˙. In a medium bowl cream together the white and brown sugar and butter. IMG_6003 IMG_6006 2. Add the eggs and the secret ingredient, apple sauce, and whisk until just combined. The applesauce works to hold in the moisture of the bread so that it doesn’t cook dry, or dry out so quickly. Next, peel and break the bananas in half and add to the mix and mash until the mixture is combined, but make sure not to overwork the batter. IMG_6022 IMG_6036 IMG_6018 3. Next, measure out the flour, salt, and baking powder and whisk together. IMG_6038 4. Slowly start to integrate the dry mix into the batter and stir until combined. If you prefer to add the nuts, fold them in at this time. 5. Spray two loaf pans or a dozen muffin tins. Fill the pans with the batter and bake for 30 minutes, or 20 for muffins. Check the bread with a toothpick to see if it comes out clean. If the bread is still undercooked, bake for another 10 for bread loaves, and 5 for muffins. Continue to check with a toothpick until it comes out clean. 6. Once the bread is complete, butter the tops and enjoy it paired with Monterey or Cheddar cheese and fresh fruit. Keep stored, in a sealed container in the fridge for up to 4 or 5 days.


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