Nana’s Banana Bread

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This wins the prize.

This recipe is one that has been used for generations.  It is dense, nutty, and wonderfully aromatic while baking; filling your home with good scents that brings the family running.  This is an original, with roots traced back to the fabulous 50s.

Banana Bread


2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup granulated sugar

1/4 cup brown sugar, firmly packed

1 large egg

1/2 cup buttermilk

1/2 cup softened butter

2 mashed over-ripe bananas

2 tsp. vanilla

2 tsp. cinnamon

1/2 cup chopped walnuts


Preheat oven to 350oF.  Butter and flour a 9″ x 5″ glass loaf pan.

  1. Sift the dry  ingredients together to combine, set aside.
  2. In the large bowl of your electric mixer add the butter, white sugar and brown sugar.  Beat on medium speed until light and      fluffy.  Add the egg and beat to incorporate.  Add the bananas, and milk.  Blend on low speed of mixer.
  3. Add half the combined dry ingredients, blend in well, and add the remaining dry ingredients, the vanilla and cinnamon, blend on low speed.
  4. Add the nuts to the mixture and stir into batter with a wooden spoon.
  5. Pour the batter into the prepared loaf pan and set into the preheated oven.

Bake 1 hour, test  for doneness by inserting a toothpick into center, if it comes out clean your Banana Bread is done.  Be sure to push the toothpick deep into the center.  This is a dense bread and it is essential to do the test.

Remove from oven and let cool in pan.  Loosen the bread around the edges with a knife.  When cool remove from the loaf pan, let sit until completely cold, then wrap in foil or cling wrap and store in refrigerator.  This bread is best if allowed to sit for 24 hours and served the next day.

For a great dessert, serve with the following Caramel Rum Raisin Sauce.

Caramel Rum Raisin Sauce


1/2 cup dark brown sugar

1/3 cup butter (not margarine)

1/2 cup heavy whipping cream

3 tbsp. powdered sugar

Dash of salt

1/2 cup raisins, soaked 1 hour in 1/2 cup of rum


Combine brown sugar, butter, cream and salt a small sauce pan, bring to a boil.  Remove from heat and add the powdered sugar, stir in well.  Drain the remaining rum off the raisins and then add raisins to the sauce.  Serve warm sauce over sliced Banana Bread.

Now that’s good cooking!




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