Nanna's old fashion banana bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
The key to having this bread be over the top flavorful is to use very ripened bananas, almost to the point of looking soggy and unusable. We store the over ripened bananas in the freezer until ready to use in this bread or our breakfast smoothies
  • 1 cup sugar
  • 8 Tablespoons unsalted butter, softened
  • 2 large eggs
  • 3 over ripe bananas, mashed
  • 2 cups All Purpose Flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cups chopped walnuts
  1. Preheat oven to 375. Grease and flour an extra long loaf pan. Cream together the sugar and butter in a stand mixer or in a large bowl with a hand mixer. Add eggs one at a time and then add the mashed bananas. Sift together the flour, soda and salt and add to the butter mixture until blended. (do not over mix). Add the nuts and stir lightly. Place in tin and bake for 1 hour until toothpick inserted in the center of bread comes out clean. Remove from the tin and cool completely on a wire rack.
Recipe by Brewster by the Sea at