Tis the season for baking so I’m posting my mom’s Banana Nut Bread recipe. Nothing new, nothing special, just a reliable, moist and old-fashioned quick bread using good old Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added. Creaming adds air, and affects the volume and texture of the bread. And no, I’ve not become an overnight baking expert, I Googled it.
This recipe has been in our family for a very long time. Banana Nut Bread made a regular year-round appearance when I was growing up. Served with butter most of the time, then sometime in the 70′s, my mom came up with the idea of spreading room temperature cream cheese over a warm slice.
However you slice it and serve it, it’s my favorite.
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening (Crisco)
- 1 cup sugar
- 1 cup banana — mashed
- ½ cup buttermilk
- 2 wholes eggs
- ¾ cup pecans — chopped
- Sift flour, soda and salt together. Cream shortening and sugar, add eggs and beat until fluffy. Add dry ingredients and mashed banannas and buttermilk. Add ¾ cup nuts. Turn into greased loaf pan. Bake 350 degrees 60 minutes.
Old Fashioned Banana Nut Bread…It’s What’s for Baking.
From The Kitchen Of Lea Ann Brown
Love the creaming part. My Mom and Grandma were great fans of Crisco. That was what made their pie crusts so great. Happy Holidays Lee Ann.
I love banana nut bread especially when made with black walnuts, like Bev’s mom did. Her dad would spend hours cracking those pesky things and digging out the nut meat.
I would imagine the reward of that banana bread made it worth the tedious task of cracking those walnuts. I love family food memories like this.
I love any kind of quick bread with cream cheese on it. Yummy!
Yummy is right Karen.
You just can’t beat an old fashioned banana bread recipe!
Love the idea of cream cheese on the bread in place of butter. We use cream cheese more and more and the low fat version isn’t too bad for you calorie and fat wise.
Sam
You can never go wrong with good old banana bread! Loving this recipe!
I most always have a few mini loaves of banana bread in my freezer. It’s a perennial favorite of ours. I have a tried and true recipe that we love but yours sounds well worth trying. It looks delicious! I also love your mother’s idea of cream cheese on it! That’s something I’ve never tried but certainly will now.
There’s nothing like old-fashioned banana bread!
Your photo captured the soft crust of banana bread perfectly. I can almost taste it. I will add this to my cookbook as the “go to” recipe – thanks! (of course I’m drooling over the vintage silver – it’s a total weakness)
The classics are always best!!!
You can never have too many banana bread recipes! I have some bananas ready for baking in the kitchen now. This recipe will be perfect, thanks!
I love holiday baking but get tired of all the overly rich foods and go quickly back to old standby recipes like this one. A little bit of cream cheese is the perfect addition. Happy holiday, Lea Ann.
One of my boys’ favorites! I hate the stuff but the rest of the family LOVES it. The hardest part is getting bananas to last long enough in our house to get ripe, the boys devour them before they get ripe.
I always have good intentions with bananas but always seem to have a few that end up getting too ripe. I think you’re the first person I know that doesn’t like banana nut bread.
MMMMMM! A lovely banana bread! I love it too!
Thanks Sophie. Happy New Year.