When I wanted to add banana bread to my catering menu I interviewed several recipes but none that could meet the requirements for the job. I wanted a moist, dense, walnut studded, not overly sweet but one where the natural, ripe banana sweetness was memorable bread… Just like my mom made.
I called mom. I got her recipe. It’s now three times bigger then the original and it’s not only delicious it’s part of my family history.
Banana Nut Bread
This is super moist tender bread, the real deal. It’s not only loaded with rich banana flavor, it’s full of love…just like my mother.
Makes 3 loafs, about 10 slices each
4½ cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
2 cups sugar
4 eggs large
4 teaspoons baking soda
2 cups buttermilk
4 cups mashed bananas (about 10 bananas)
1 cup walnuts chopped
Sift together flour, baking powder, salt and set aside.
Cream shortening with sugar until smooth. Add eggs, beat until mixture is light and fluffy.
Stir baking soda into buttermilk, add to egg mixture. Add mashed bananas, beat until well blended.
Blend in sifted dry ingredients, fold in ¾ of the chopped nuts.
Prepare three 9x5x3 inch loaf pans by spraying with food release and fitted with a piece of parchment paper on the bottom of the pan.
Divide dough between the prepared loaf pans and top with remaining nuts.
Bake for 50 to 60 minutes in a preheated 350°F oven. Cool in pan. Remove bread and chill before slicing.
COOKS NOTE
Dough can be used to make Banana Nut Muffins. Divide dough into muffin cups filling three quarters full. Bake 20 to 25 minutes.
Use 3 cups of batter per loaf pan then divide the remaining batter per pan.
