my mom's banana nut bread

There are some foods that are made a thousand ways and everyone has their "special" way of making it. You know, that special chocolate chip cookie or that family recipe for chili.  Banana nut bread is one of those things people put all kinds of ingredients in and no matter how many I try, I cannot find one I prefer more than my mom's banana nut bread.  I never bite into this bread without having tons of memories of family road trips and holiday baking days.  My mom would even send me these in college and would bake up a batch any time we would go on road trips with friends.  Not until I baked them myself did I realize that there are ingredients in here that make them a little different and special.

Last week, I got an email from a reader (hi, Kimberly) who was wondering if I had a good recipe for banana bread.  I was thrilled to be able to share this one and can't believe I haven't posted this earlier.  So, here's my favorite and I hope you enjoy it as much as I do (thanks, Mom).

From my little kitchen to yours... Enjoy.

Banana Nut Bread
Recipe Notes
My favorite way to eat this is to make a loaf and make big slices to eat, but when you are making them for a crowd or want a great portable way to keep them, I choose the muffin form.  The only other key is to make sure you have very, very ripe bananas.  I mean, you almost want them black because it provides the best flavor.
Ingredients
3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups of sugar

1/4 cup vegetable oil

1 1/2 teaspoons vanilla

1 8 oz can of crushed pineapple (with the juices)

3 eggs, beaten

2 cups mashed very ripe bananas (about 4 medium sized bananas)

1 cup chopped pecans

Step by Step

Preheat the oven to 350 degrees.  In a medium sized bowl, sift together the flour, baking soda, salt, cinnamon and sugar. In a separate bowl, add the oil, vanilla, pineapple, eggs, bananas and pecans.  Stir together until well combined.  Add the liquid mixture to the dry ingredients and stir until just combined.  

To bake into muffins:

Line two 12-cup muffin tins with liners.  Fill each cup almost full.  Bake 18 to 20 minutes, until a toothpick tests clean.  Do not over bake.

makes 24 muffins

To bake in loaves:

Fill two loaf pans evenly with batter.  Bake for 1 hour 20 minutes, until a toothpick tests clean.

makes two loaves