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Bananas, Guineos, Platanos, Banana Nut Bread

What can you say about bananas that hasn't been said before? Not much. So I won't get into a description. Even though I really don't like them fresh, they are a great source of potassium and one of the biggest food sources in the world. So they deserve our respect.

This is the best banana nut recipe ever. My mother made this when I was a kid and it is still the only way I can eat bananas. Rich and moist!



1 ½ cups very ripe bananas, mashed
1 cup sugar
⅓ cup butter, softened
⅓ cup water
2 eggs
1 ⅔ cups unbleached flour
1 teaspoon baking soda
¼ Teaspoon baking powder
½ Teaspoon salt
½ teaspoon ground nutmeg
½ cup nuts (Walnuts or Pecans work best)
For an extra touch, add about 1 teaspoon of orange zest.


Heat oven to 350°.

Grease bottom only of a loaf pan, 8 ½ x 4 ½ x 2 ½” or 9 x 5 x 3”.

Mix sugar and butter in a bowl or mixer bowl. Beat until butter and sugar are creamy. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredient, except for the nuts, just until moistened. (You never want to over beat when adding dry ingredients). Fold in nuts. Pour into pan.

Bake until wooden pick inserted in center comes out clean.

8-inch loaf: 1 ¼ hours, 9-inch loaf 60-70 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.


Explore, if you find any typos or want to comment please contact me. Thanks

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