This ain’t yo momma’s banana bread — it’s mine. (and yes, with NUTS)

Sooooo …
It’s been about a thousand years since my last (real) blog post.

My deepest apologies.
In a peace offering, I bring you this:

Banana nut bread, sliced.
You can practically see the delicious bouncing off those heavenly slices.

I’m sure you’ve been practically dying since we saw each other last — I know I have. That aside, I haven’t exactly been eating/cooking/baking to my normal par but I’m trying to get myself back up there (FOR GOD’S SAKE).

ANYWHO – here we are again. I have been going back and forth with sharing this recipe and I’ve finally decided, well, I’m a social media BEING. I share everything on Twitter and amaze my friends on Facebook with my findings — why wouldn’t I share one of my favorite recipes known to man? Basically I figured, hell — the only people who actually read this blog are either:
a. close friends of mine
b. the poor saps that follow me on the Twittersphere, or
c. people who Googled/Binged/Stumbled (HA! as if this would end up on Stumble Upon .. I can only dream)
and basically if you went through all that effort to find this in the first place, it might as well be worth while.

And trust me when I tell you, IT IS.

Banana nut bread with melted butter.
Alright, I know it’s hard but please stop licking the screen.

Now I would like to warn you, this is not your basic crumbly and slightly dry piece of banana bread. This is the most amazing banana bread you’ll probably ever taste (that is, if you DO IT RIGHT). This recipe was always used by my mother and it definitely outshines any other banana bread I have ever had. That being said, let’s get to it — and don’t ask about the name. It’s a touchy subject.

My Mother’s Boozie’s Banana Nut Bread

  • 2 1/2 c flour
  •  1/2 c sugar
  •  1/2 c packed brown sugar
  •  3 1/2 t baking powder
  •  1 t salt
  •  3 T vegetable oil
  •  1/3 c milk
  •  1 egg
  •  3 medium browned bananas
  •  1 c chopped walnuts
  •  cinnamon (optional)
  •  demerara sugar (for top)
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mash bananas until creamy.
  3. Add remaining wet ingredients, blend well.
  4. Add dry ingredients (minus the demerara sugar) and mix well before adding the nuts. Stir.
  5. Pour mixture into a greased and/or sprayed 9in bread loaf pan. Sprinkle demerara sugar on top.
  6. Bake 55-65 minutes. Do the toothpick trick before taking out!
  7. Cool slightly before loosening the sides with a butter knife.
  8. Serve warm with butter, cream cheese (yes! it is SO GOOD!) or even plain.
  9. Store any leftovers in the fridge to keep fresh.
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