Grandma's Banana Nut Bread

Grandma’s Banana Nut Bread

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As a child, the aroma of banana nut bread wafting through the house was a sure sign that something special was happening. It wasn’t just about the delicious treat that awaited us at the end, but also the process of making it that brought so much joy.

The first step was always gathering the ingredients. We’d rummage through the pantry, pulling out flour, sugar, and baking soda. Then we’d head to the fridge for eggs and grab the oil. But the stars of the show were always the overripe bananas sitting on the counter and the bag of crunchy walnuts.

There was something magical about transforming those simple ingredients into something so delightful. The act of mashing the bananas, cracking the eggs, and stirring everything together felt like a wonderful kind of alchemy. And then there was the anticipation as the batter went into the oven, knowing that in an hour or so, we’d be enjoying warm, homemade banana nut bread.

But more than the bread itself, what made these moments truly special were the people we shared them with. There was laughter, stories, and sometimes even a little bit of friendly competition over who could crack the eggs without getting any shell in the batter. These are the memories that stick with us, long after the last slice of bread has been eaten.

And then there was the moment when the timer would finally ding, signaling that our creation was ready. The excitement was palpable as we’d open the oven door, revealing the golden-brown loaf inside. The smell was intoxicating, filling the entire house with its sweet, nutty aroma.

Cutting into the still-warm bread was always a treat. The outside was crusty and slightly sweet, while the inside was soft and moist, studded with chunks of walnuts. Each bite was a perfect blend of flavors and textures, a testament to the love and care that went into making it.

Making banana nut bread was more than just a culinary endeavor. It was a tradition, a way of bringing people together, and creating memories that would last a lifetime. Even now, the smell of banana nut bread baking in the oven has the power to transport us back to those simpler times, reminding us of the joy and warmth that can be found in the simple act of baking.

Grandma's Banana Nut Bread

Grandma’s Banana Nut Bread

This scrumptious Banana Nut Bread is so moist with just the right amount of banana flavor, walnuts, and a touch of cinnamon and nutmeg.  
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Prep Time 10 minutes
Cook Time 45 minutes
Course bread
Cuisine American
Servings 2 loaves


  • 2 cups all-purpose flour
  • teaspoons baking soda
  • Pinch salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 medium ripe bananas mashed about 1⅓ cups or 303 grams
  • 1 cup coarsely chopped walnuts


  • Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
  • Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months


If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
Keyword banana bread, banana nut bread
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