This recipe came from my Grandma Maxine and is claimed to be from a time that pre-dates electric mixers. So this recipe is meant to all be mixed with a fork. If you use a hand mixer you will actually over mix it. It’s all about the fork! And while grandma never measured anything, through trial and error, this is the closest I’ve been able to guesstimate with what she was tossing in there.
- 3 Large Ripe bananas (or 4 small)
- 1 Stick (1/2 Cup) Unsalted Butter (soft enough to cream with fork, or melted)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 – 1 Cup Chopped Walnuts or Pecans
- Prep first! Preheat oven to 350 degrees and spray two medium loaf pans with non-stick baking spray.
- In a large bowl, mash and combine the bananas and butter with a fork until creamed together with only small banana chunks.
- Add the eggs and vanilla extract and combine with your fork until eggs are no longer leaving streaks.
- In a separate bowl, sift all remaining ingredients (except the nuts) together and stir until well combined.
- Add the dry ingredients to the wet ingredients and add the nuts! Stir with fork until just combined and the dry ingredients are no longer on the walls of the bowl.
- Pour half of the batter into each prepared loaf pan and bake for 40-55 minutes. Check loaves with a toothpick or fork at 40 minutes. We live at approximately 5,900 feet in elevation and 45 minutes works great for us!