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Blue Ribbon Banana Bread

Photo Credit
Elena Shashkina/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 loaf
Category
Bread
Quickbreads, Coffee Cakes
Course
Breads
Preparation Method
Bake
Sources
Best Home Baking

Got ripe bananas? Make Banana Nut Bread! This recipe is a state fair blue ribbon winner and has a wonderfully rich banana favor. Did you know that Banana Bread is a recipe rooted in American history? Read on—and enjoy making a loaf of banana bread today.

Like San Francisco sourdough, banana bread is a very American invention. Banana bread first emerged in the 1930s, after baking soda and powder became mass produced. The Great Depression pushed people to make use of every scrap, including overripe bananas. 

Banana bread is quick and simple to make, even for a beginner baker or a child helper, and the loaves can be put in the freezer to use or share later. Plus, you’ll find that folks who aren’t big fans of bananas still seem to like moist banana bread with their coffee or as a snack.

This delicious Banana Nut Bread recipe earned the blue ribbon at the Oklahoma State Fair and from Tammy Reiss from Moore, Oklahoma. We think walnuts add a nice texture to this bread and complement bananas, but if you don’t like nuts or you are allergic to nuts, you can certainly omit them.

You can also find other banana bread recipes here:

Ingredients
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
3 eggs, beaten
3 medium ripe bananas, mashed
2 tablespoons buttermilk or plain yogurt or sour cream
1 cup nuts, chopped

Instructions

Preheat the oven to 350°F. Sift together the flour, baking soda, and salt. In another bowl, cream together the oil and sugar. Add the eggs, bananas, and buttermilk; beat well. Stir into the dry ingredients, then stir in the nuts. Pour into a greased 9x5-inch pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from the pan and cool completely on a wire rack.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Tom Eddy</span> Mon, 09/26/2022 - 14:55
Trying this banana bread for the first time. I love banana bread only, I added chopped walnuts. Looking forward to this bread. Can't wait.
<span>Thomas</span> Tue, 05/19/2020 - 21:48
How do you cream the oil and sugar? Thank you.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/20/2020 - 14:47

"Creaming" is a baking term that simply means "mixing together ingredients until they form a cream-like consistency." We'll make the recipe more clear!

 <span>Sandy E Vans</span> Sun, 05/17/2020 - 09:36
I could not find her recipe. Could you tell me where it is?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 05/21/2020 - 11:45

Hi, Sandy. The recipe on this page is Tammy Reiss's banana bread.

 <span>Debra Elliott</span> Sun, 09/14/2014 - 12:53
Enjoy
<span>Misslue</span> Fri, 08/04/2023 - 03:48
I did try it. Was delicious!!!