When purchasing groceries this week, I thought I ordered 6 organic bananas. Boy, was I wrong. I actually ordered 6 bunches of organic bananas. So, I decided to make a few batches of banana bread and freeze the rest. (TIP: if you freeze bananas, remove the peel first!) I followed my Aunt Betty’s Banana Bread recipe because I love the flavor the secret ingredient adds (and so will your kids) and I’m excited to share it with you.
Now, on to the recipe!
Aunt Betty’s Banana Nut Bread
- 3 cups flour (I prefer whole wheat)
- 2 cups sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp vanilla
- 1 stick unsalted butter melted
- 1/4 cup vegetable oil
- 1 cup crushed pineapple
- 2 cups of ripe mashed bananas
- 3 eggs at room temperature
- 2 cups chopped pecans (optional)
I use my Kitchen Aid mixer but you can easily do this with a hand mixer or just a whisk! First, Mix the dry ingredients together. Then, add the liquid ingredients and mix together with the dry ingredients. Add nuts last and pour into your greased bundt or loaf pans. Bake at 350 degrees for 1 hour. Let cool on a wire rack for 30 minutes then remove from the pan and finish cooling on the wire rack. This recipe will keep fresh in the refrigerator for at least one week.
Tips:
- This recipe is for a bunt pan or two loaf pans
- You can make this with or without nuts. My kids also like it with chocolate chips!
- Top with anything you like. I personally like the way it looks with powdered sugar sifted on top.
This recipe is filling and perfect served with a side of fruit for breakfast or dessert. My Aunt Betty’s Banana Bread recipe will feed your family breakfast for a week. I decided since we are all quarantined, I might as well have fun with it and pull out the fancy china and flatware to eat it with.
I hope your family enjoys this recipe as much as our family does. Happy baking, friends!
xo ,
Lauren
