Banana Nut Bread – New and improved
It’s hard to believe we’ve been making this Banana Nut Loaf bread style dessert since it was popularized in the 1930’s in America. It regained popularity with the trend of home-baking in the 60’s. If you’re a 70’s child, like myself, then you had plenty of this bread in the mid 70’s. After all, it was a simple fail-proof way to use up those rotting brown bananas.
The modern version of something old
The history of the bread may be long-standing, but if you’ve tasted as many versions as I have, you’ll agree with me that some are just not so good. Leaving you with the feeling that you didn’t need to go home and try this recipe. But until now, this recipe is actually just that thing…it’s better than the recipe to use up your rotting banana’s. This recipe is the new-modern version of the BNB. With the ease of this recipe, it makes it the perfect baked item to bring to a friend when you visit, or have for your kids when they come home from a long day at school. It also makes for the perfect snack to take along with.
The highlights of this particular version of the Banana nut bread are the nuts for me, and the perfect balance of butter. Most older-recipes use oil or shortening. Using butter, keeps it modern and oil-free, thus not having that soggy feeling. There are many recipes where you can omit walnuts if you don’t have them, or like them, but not this recipe. The walnuts give the recipe the crunch it needs, thus preventing it from just becoming a ‘loaf’ mush. I think this recipe is delicious, of course easy, and it’s nice and moist. Due to the ‘delicious-factor’ of this bread, it tends not to make it more than a few hours in my house.
Banana Nut Bread
- 1/2 cup butter soft at room temperature
- 1 1/2 cup sugar
- 2 large eggs
- 2 TBS milk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup banana mashed, 2-3 bananas
- 3/4 cup walnuts