Erin’s Fave Holiday Recipe: Banana Nut Bread
This Question of the Week is coming straight from our table to yours! Every Friday for the next month, each FBG will be sharing her favorite healthy holiday recipe!
This isn’t necessarily a holiday recipe because you can make it any time of year, but I don’t tend to spend a ton of time baking unless it’s around the holidays. Plus, if I made this year-round, I would be having even more pants-buttoning issues as you will want to eat an entire loaf in one sitting. My college roommate’s mom used to make this, and thankfully my generous roomie always shared — although I just wanted to steal the whole thing every time. So when Mama Schwind handed over the recipe, I threw it in my prized recipes collection and have made it a couple of times a year ever since. It may not be the healthiest, but this is one worth every calorie, I promise!
Banana Nut Bread Recipe
- 1½ cups sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter
- 2 eggs
- 4 to 5 bananas, pureed
- 2 cups flour
- ½ to 1 cup nuts
- 1½ teaspoon vanilla
- Preheat oven to 325 - 350.
- Combine first four ingredients.
- Puree bananas in a blender or food processor; add to first four ingredients.
- Add eggs.
- Add remaining ingredients and stir until mixed.
- Pour into two 8-inch loaf pans. Bake for 1 hour to 1.5 hours.
Yes, the recipe calls for a range of temperature and time, but I’ve never messed this up. Just check in at an hour and see if it needs to bake longer. For the banana bread in the image, I used four bananas and baked it at 350 for one hour. I typically make it with five bananas, but there is a thief in the house …
What are your favorite holiday recipes that are associated with fond memories? —Erin