Aunt Verlie'S Banana Bread
A moist and flavorful banana bread with walnuts, perfect for breakfast or teatime, combining sweet bananas, vanilla, and crunchy nuts in every slice.
Ingredients
Instructions
- Put in a large bowl the vegetable oil, sugar, eggs, mashed bananas, milk, and vanilla.
- Mix thoroughly until well combined.
- Sift the flour, salt, baking soda, and baking powder into the wet mixture.
- Stir thoroughly to incorporate all ingredients.
- Add chopped walnuts and mix gently.
- Pour the batter into a greased bread pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more flavorful banana bread, use overripe bananas as they are sweeter and easier to mash. If you don't have walnuts, try substituting with pecans or omit them entirely for a nut-free version. You can also add chocolate chips or dried fruit for extra flavor. Make sure to mix the batter gently to avoid a dense loaf.
Serving Suggestions
Serve warm or at room temperature, and consider spreading a bit of butter or cream cheese on top for extra richness. This banana bread pairs beautifully with a cup of coffee or tea and makes a delightful breakfast or snack. For a fun twist, try it alongside Jim-Jam Cookies for a delightful treat platter.
Storage & Reheating
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in an airtight container for up to 3 months. To reheat, simply pop slices in the toaster or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Verlie'S Banana Bread contains roughly 512 calories, with 10g protein, 91g carbohydrates, and 4g fat. It is an excellent source of iron (23% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1861mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, you might want to add an extra tablespoon of milk or a bit more oil.
How can I make this recipe vegan?
To make a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use plant-based milk. Additionally, ensure your sugar is vegan-friendly, as some sugar is processed with bone char.
What can I do if my banana bread is too dry?
If your banana bread turns out dry, try adding a bit more mashed banana or a tablespoon of yogurt to the batter next time. You can also brush the top with melted butter right after baking to add moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).