If you’re looking for a quick and easy Banana Bread that is delicious, this is it. This recipe has been made over and over throughout the years by my family, and is my favorite recipe to make when I’m craving something sweet that isn’t chocolate. Be warned: once you make it and try a piece, you won’t be able to stop eating it.
One of my very first memories of being in my Mamaw’s kitchen is standing up on a chair at the counter making Banana Nut Bread. I still remember perfectly the smell of the ripe bananas as I mixed them in to the Crisco, eggs, and sugar. I couldn’t wait for my Mamaw to pour the batter in the pan so I could scrape the bowl and eat whatever was left over. I have made the recipe many times, and it is one of the recipes which I know by heart and don’t need the written directions right in front of me. One of my go to cookbooks in my expansive collection is the 1985 Unity Freewill Baptist Church cookbook, and I’m sure as you can tell from the image below, it was my Mamaw’s go to cookbook as well. In this gem, I found my Mamaw’s recipe as she had written it.
When trying to decide which recipe to make first for this blog, it was a no brainer that it would be Mamaw Nelba’s banana nut bread. The full recipe and directions are toward the bottom of the page.
Have you ever wanted banana nut bread, but didn’t have bananas that were ripe enough yet? I had that conundrum when preparing to make this recipe as we had just bought some bananas which were still pretty yellow. I found a great post on Spoon University’s website which shared 5 different ways to ripen your banana in a hurry. I opted for the microwave method, and was able to get the bananas to my preferred level of ripeness
To begin, gather all of your ingredients (listed below), then grease and flour a 9×5 loaf pan.
Mix together your shortening, eggs, and sugar until smooth. I like to use an electric mixer for this part to ensure I get all of the lumps and bumps out.
Next, add 3 or 4 ripe bananas, then beat these into the mixture until smooth. This all depends on the size of the bananas and your own personal preferences.
Your self-rising flour will be added next. Beat the mixture until smooth. And, finally, if you have chosen to include nuts, add them and mix them into your batter. I prefer to use walnuts, and like to have somewhat big pieces. I typically buy a small pouch of walnut halves and break them into smaller pieces.
Pour your batter into the prepared loaf pan, and pop it into the oven for 1 hour to 1 hour 15 minutes, or until an inserted toothpick comes out clean. Let cool completely, then slice and enjoy!
If you made this recipe, please let me know how it was! Leave a comment below with any questions, comments or tips.