This here is another recipe from my childhood that brings back a lot of great memories. It used to be one of my favorite treats that my mom would make, and I honestly think I could eat the entire thing in one sitting. I don’t think there is a single living person out there who doesn’t like banana bread. Especially this banana bread. It’s so perfectly perfect! My favorite part is the powdered sugar on top, because it makes a crusty sugary glaze when the bread has cooled off. Try this recipe the next time you’ve got a few blackened bananas around; it’s pretty simple and you’ll probably have all of the ingredients already!
The original recipe was from my mom’s old Better Homes cookbook. My mom’s family is from Texas so she’s got all these old southern recipes. I typically don’t make a lot of them because they tend to be on the heavier side, but every now and then I’m in the mood for comfort food and will make some for myself. So stay tuned for future blog posts 🙂 And that being said, I don’t really want to know the calories that are in this banana bread. I rather stay blissfully ignorant so I can scarf down 3 slices in a sitting. But sometimes you just gotta say “screw it” and make something that you really enjoy.
In the future, maybe I’ll try lightening this recipe up by using whole wheat flour and applesauce as the binding ingredient instead of butter. Maybe. Actually probably not. Now that I think about it, it kind of annoys me when people try and turn something unhealthy into something healthy. Like if you’re going to make cupcakes, at least do it right and make a real god damn cupcake. I understand trying to lighten up a dish that you love, but I’m sorry, substituting every single freaking ingredient with some weird alternative will NOT make the same dish that you love. It will make a weird tasting look-a-like and you’d probably be better just eating a yogurt or something. Don’t get me wrong, I will always choose to lighten up a recipe if I can, but sometimes people go too far. Anyways, rant over. MAYBE in the future I’ll try substituting out the butter and using applesauce instead.
The original recipe actually calls for shortening instead of butter, which is kind of an older thing to have in a recipe. I substituted butter for shortening because it adds better flavor and I don’t have room in my NYC apartment for literally one more can of anything that I do not absolutely need. So butter it is! You just have to add slightly more butter than what the recipe calls for in shortening because butter has a lesser fat content. But other than that it shouldn’t make a difference in baking.
One thing to note: I’m actually not a very good baker. I’m more of a cook. Baking is harder for me because it’s such an exact science. You can’t really mess around with ingredients or measurements, because the chemical reactions won’t be the same. So many a time I’ve tried to bake something with very disappointing results. But this banana bread actually turned out perfect. Look at that good looking loaf!
So here is the recipe!
Old Fashioned Banana Nut Bread
- 6 Tbsp slightly softened butter
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups sifted flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 3 very ripe bananas, mashed
- 1/2 cup chopped walnuts
- Splash vanilla extract
Preheat oven to 350°. Cream together the butter and sugar. When creamed, add the eggs and beat rapidly. When mixture is smooth, sift together dry ingredients and add them to the mixture alternatively with the mashed bananas. Add a splash of vanilla extract. Make sure the mixture is thoroughly mixed, and add the nuts.
Pour into a greased and floured 9x5x3″ pan. Bake at 350° for 45 to 50 minutes until golden brown on top. While hot, sprinkle a generous amount of powdered sugar on top and let cool. Remove from pan and wrap up to store. Eat for breakfast or for desert 🙂