Secret Family Recipe -Banana Nut Bread

My grandmother is known to make great Banana Nut Bread. When we were growing up, my siblings and I would get excited when my mom would use my grandma’s recipe to make it for us.

We happened to have a lot of overripe bananas. Since my mom just had surgery, my dad elected me to make the bread this time. I have not done it using my grandma’s recipe before so I consider this a new adventure. I did not ask my grandma for permission to post her recipe on my blog but I didn’t want to go through the trouble of asking her…considering she doesn’t know what a blog is. But I doubt that she’d say no- she’s a very generous individual :).


3 cups of all-purpose flour + 1/4 cup (for flouring pans)

3/4 tsp. salt

1 tsp. baking soda

2 cups sugar

1 tsp ground cinnamon

1 cup chopped walnuts or pecans

3 eggs, beaten

1 cup vegetable oil

2 cups mashed ripe bananas

1 can crushed pineapple (16 or 20 oz)

2 tsp. vanilla extract

crisco (butter would work also)


Preheat your oven to 350 degrees F.  Grease and flour your bread pans.  I used a thin layer of crisco. Crisco is really hard to wash off your hands so I put a bag over my hand to shield it from the hydrogenated muck.

After you have covered all 5 sides of the pan with crisco, add a tablespoon of flour.  Hit the sides back and forth until all 5 sides are coated in flour.  Turn the pan upside to and tap out the excess flour.  It will look something like this.

Chop the walnuts/pecans and set aside.  I use my miniature food processor but you can do it using a knife or by putting them in a bag and smashing them with a meat tenderizer.

Next, combine the first five ingredients.  Stir in the pecans.

In a separate bowl, beat the eggs and oil together.  Add the mashed banana, drained pineapple and vanilla. Mix on low until combined.  Now add the wet ingredients to the dry and mix until moist.

Spoon it into your pans*.  Bake for 1 hr or until a toothpick inserted into the center comes out clean.  Cool the pans for 10 minutes and then remove from pan and let them cool on a wire rack.

*Grandma’s recipe says to use 2- 8 1/2  x  4 1/2  x 3 inch pans.  When I made it, there was a lot of batter left over.  I used two smaller pans (7 1/2 x 3 1/2 x 2 inch) to hold the extra.  Since they are smaller, I only baked them for 45 minutes instead of an hour.

Once they are cool, slice and serve.  If you can’t consume all of this bread at once, you can freeze some of it for a few months and take it out when you are ready to eat it.

I burned the tops of the the big loaves. AH! Sorry Gma.

I hope this inspires you to learn your family recipes or have your gma/mom/dad/aunt/uncle, etc. write them down for you.  They are absolutely priceless and irreplaceable!


About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
This entry was posted in American, breakfast, desserts, Grandma's Recipes and tagged , . Bookmark the permalink.

2 Responses to Secret Family Recipe -Banana Nut Bread

  1. You are so awesome! I should give you some of my soul food recipes to post.

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