One of my favorite memories 0f my Mimi was opening the front door and smelling her banana bread cooking. That meant, not only was I about to devour some of her delicious banana bread, but also that we would be sitting around the small table in her kitchen gossiping and sharing stories of our week. Ultimately that would lead to dinner, wine for me and whiskey and water on the rocks for her and binging The Young and the Restless on her VCR. She recorded every episode. Mimi was binging before binging was hip.
I’ve tried banana bread from other friends and bakery’s over the years. Nothing compares! This recipe makes two loaves. So I keep one and always share one!
Banana Nut Bread is always a crowd pleaser! Makes two loaves. Keep one and share one!
3 cups sugar
1 cup corn oil
2–1/2 cups ripe mashed bananas
3–1/2 cups flour
2 teaspoons baking soda
1–1/2 teaspoons salt
1 cup chopped pecans
Grease and flour two 9×5 loaf pans.
In a large mixing bowl, beat sugar, oil, eggs and bananas.
In a separate bowl whisk together flour, soda and salt.
Slowly add flour mixture into banana mixture.
Stir in nuts.
Pour batter into the pans. Bake at 350 degrees for 60-75 minutes.
Begin checking with a cake tester at 60 minutes. When it comes out clean bread is done.
You can slice the bread, wrap each piece individually and freeze it. When you are having company, thaw it out and then place it on a cookie sheet and toast it lightly in the oven. Top with chocolate syrup and vanilla ice cream for a decadent dessert!