Grandma’s Banana Nut Bread

Every time I make this recipe, I transport myself to my grandma’s kitchen. I reminisce on the endless hours we spent together cooking and baking so many deliciously unique dishes. Grandma made banana bread at least once a month; thinking back, I can compare the process to a professional Pastry Chef baking for the masses.

Baking with Grandma was a school for all the senses. “Look at the product, touch it, make sure it is ripe, taste the process, listen, and smell the doneness of it.”

Without me even knowing, with each recipe, I was receiving the best training of my life. I feel so blessed to have had the childhood I did.

Becoming a Cook, Baker, and now Blogger, it’s the result of all the time I spent with Grandma and the rest of our family in our kitchen back in Puerto Rico. My school, my inspiration, my everything!

When making this recipe, I use only fresh organic ingredients. Organic Bananas are so much sweeter, and their texture is just perfect for baking when ripe.

I hope that you enjoy this recipe as much as we do.

Here are a few extra tips:

• Make sure the bananas are ripe. A ripe banana is a soft, yellow banana with brown spots. The more specks, the sweeter the banana will be.
• If you are using very ripe bananas, cut down the sugar. Instead of adding the two full cups the recipe calls for, add 1.5 cups or even less. But, again, it depends on how sweet you like it.
• Set a timer. You want to check your bread a few minutes before the specified time. Depending on your oven, the batter could take less time to be ready. If you overbake it, you can end up with a loaf of dry banana bread.
• Let it sit in the pan for a few minutes after you take it out of the oven.
• You can enjoy it warm or serve it at room temperature. It will be delicious either way.

Enjoy!