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Epicurious
Gourmet

Banana Nut Bread

By Ruth Cousineau and Muriel Reisman

4.1

(127)

Image may contain Food Bread Cornbread Confectionery Sweets French Loaf and Bread Loaf
Photo by Romulo Yanes

My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I've discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory.

Cooks' note:

Bread keeps, wrapped in plastic wrap, at room temperature 4 days or frozen 1 month.

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