When I became an Ingle, I had no idea I was marrying into a banana nut bread DYNASTY. An empire. A royal family of banana nut bread bakers. Thankfully, the fine women I was blessed to inherit as family, have shared their famous recipe. And, to say it’s always a hit would be a huge understatement. The Ingle family banana nut bread is actually the Mitchell Banana Nut Bread, but we won’t get technical. It screams fall, but is tasty enough to be enjoyed year ’round!
Disclaimer: Adam gave me permission to share!
It’s no secret I’m not the best cook, and I embrace it fully! I could write a book of all the hilarious mistakes I’ve made in the kitchen. (Like that one time I baked this at 350 and the entire center of the loaf caved in, or the time I broiled chocolate rolo turtles, or microwaved my gold lined coffee mug…fun times!) But, I think I’ve officially mastered this banana nut bread recipe and my success rate far exceeds my fail rate!
Living with a tiny human who’s literally obsessed with bananas means we often end up with a stash of bananas in our freezer. Seriously, I’m shocked she isn’t actually saying “banana” yet because she practically hunts them down in our kitchen like a bloodhound. I think she can even smell them when we hide them from her because she still finds them!
Anyways, what better way to put those ripe bananas to use?! THIS RECIPE! (And, Adeline LOVES it!) To make it even better, my father-in-law gifted all us girls handmade bread loaf serving platters and new bread loaf pans for Christmas. So cute!
Here’s what you’ll need:
- 1/2 cup crisco
- 1 1/2 cup sugar
- 2 eggs
- 3 ripe bananas
- 2 cups flour
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped pecans or walnuts
- First mix the crisco, sugar, and eggs.
- Add slowly the remaining ingredients.
- Bake at 325 for 45 mins – 1 hour. (Probably closer to an hour, cover with foil if it starts browning too dark)
So easy, and so delicious!