Not sure what it is about this banana nut bread exactly but this is my go to breakfast on a fall day.

I am not sure how I came to love this banana nut bread but I remember my Mother and Father always making it at home. My Father would make large loaves but also mini loaves that could be frozen for use months down the road. This recipe is also great for banana muffins if you prefer that style like my daughter does.

Here is everything you need to make a large loaf or about 40 mini muffins for the kids:

Cream together the following:

• 1/2 cup of oil (we use canola oil)

• 1 cup of sugar

• 2 eggs

• 3 mashed bananas (but 4 is ok as well)

Sift together (really just mix together so the baking soda and baking powder are evenly distributed so no lumps form):

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp (rounded) baking powder

• 1/2 tsp salt

After you flour is mixed in then make the following mixture and mix in slowly:

• 1/2 cup milk

• 1 tblsp cider vinegar

• Add chopped nuts if you like them. 1/2 cup is what we use.

Grease and flour a large loaf pan and pour in your batter leaving about 1” of the pan showing.

Bake at 350 for 1 hour. The full loaf can take up to 1 hr 20 min to fully cook depending on your oven and type of pan. The top is a very dark brown when the loaf is done cooking.

This bread’s flavor is great when it comes out of the oven but the next morning is when it really shines. After being wrapped up in foil all night this bread is more moist and all of flavors blend together for an amazing treat. I can almost guarantee the next time you make this bread you will make 2 loaves!

Enjoy a thick slice with your morning double espresso. Heaven!

Leave comments below to tell us how your bread turned out or if you have any questions.