Back in 2012 I posted this banana nut loaf cake recipe (which is really just banana bread, disguised with the “loaf” part). It has remained a family favorite to this day and I look forward to making muffins out of my Aunt’s recipe on our next go.
My friend Suzanne will be delighted to hear that Mrs. Copple’s banana bread recipe doesn’t call for nuts (shorthand for pecans, here in Texas). She and I continuously arm wrestle over whether banana bread should or should not have nuts and since I’m the fingers behind this post we know that “with nuts” wins. Yay me! But I will admit – this banana bread packs a great taste. Even if the nuts were forgotten! 🤠
Regardless of nuts and butter (or no nuts and margarine), I think we can agree we’re “breadwinners” when we enjoy a baked banana slice of home sweet home.
❤ You won’t see a bread picture in this post. Why? We decided to gift some of this sweetness to neighbors and thought muffins would be more portable than slices of bread. This recipe yielded 6 large (jumbo) muffins and 12 mini muffins (yielding 18 in total). For the large muffins you’ll cook about 25 minutes at 350°F; the minis were ready in 15 minutes.
❤ In addition to arm wrestling over nuts or no nuts, you can add butter vs. margarine to the list! We used butter in this recipe vs. margarine. Sorry, Mrs. Copple! During the 2020 COVID-19 lockdown all we stock is unsalted butter so that’s what we used. There are some culinary differences between butter and margarine that you might want to read more about in this post.
❤ I thought it interesting lemon juice was called for to prevent turning the bananas brown (the bananas wouldn’t be sitting out for a long period of time). But I’m not willing to risk a brown banana bread so in the lemon juice went!
❤ To serve, my favorite way to enjoy a bread or muffin is “toasty warm” with a smear of plain Philadelphia Whipped Cream Cheese on top! There’s nothing better!
Total prep: About 40-75 minutes (depending on whether you make mini muffins or bread)
1 stick | margarine or unsalted butter (my Grandmother “Nanny” always insisted on Falfurrias brand butter)
1 cup | sugar
2 | cage free eggs, at room temperature
1 teaspoon | baking soda
1 teaspoon | baking powder
1 teaspoon | salt
2 cups | flour, sifted
3 | bananas
a tad | fresh lemon juice
iii. What To Do
1. In a mixing bowl cream the margarine (or butter) and sugar together.
2. Add the room temperature eggs and beat well.
3. In a separate bowl add the baking soda, baking powder, and salt to the flour.
4. Mash the bananas and sprinkle them lightly with a squeeze or two of fresh lemon juice to keep them from turning brown.
5. Mix together the flour mixture and the creamed butter/sugar mixture.
6. With a spatula hand mix-in the bananas and your banana batter is ready!
7. Decide whether or not you’re making bread or muffins. Prepare your chosen baking pan (we used nonstick spray) and fill ¾ full.
8. Bake for 50-60 minutes for the bread; about 25 minutes for jumbo-sized muffins; or 15 minutes for the mini muffins… all until an inserted toothpick comes out clean.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
When you think of bananas, you think of monkeys. Right?
Growing up in the 70s meant enjoying the ritual of watching Saturday morning cartoons for hours. And one of my favorites was the Tom & Jerry Grape Ape Show. Let’s have a watch (play the video below, folks)!
So bananas. I was shocked this recipe listed the marshmallows as “optional” (really?) and that it didn’t call for the joy of the nilla wafer. Just make sure you include ’em both for an over-to-top old world tasty treat.
Oooh! Ahhh! Oooh! Ahhh!
ii. what to do
1. Whip cream in a mixing bowl.
2. Add the vanilla and whip some more.
3. Make the pudding per the box instructions.
4. Fold in the cream.
Serve from the casserole dish or spoon into individual custard cups. Eat it up! If you’re lucky, it’ll all be gone before any bananas on top brown.
Foodie Tips ~
♥ Get creative and find a way to decorate the top of your pudding masterpiece. I made a banana sunflower out of sliced bananas and chocolate chips. Or, at least I tried to!
♥ Nilla wafers. On the top. “Chunky crush” ’em first.
♥ No nilla wafers? Mom would approve of some chopped Texas pecans, y’all.
♥ Do you go bananas for bananas? Click here! Then scroll down to your heart’s content.
My cousin Julie revved-up her scanner and shot me some recipes from her San Antonio kitchen last week. This tasty banana nut loaf cake recipe was one of them… and hailed from Delores’ kitchen (her handwriting is shown on the recipe below).
Julie’s mom “Delores” was Mom’s sister… and “magically,” the Kiker family always referred to her as “Sister”… and her husband, “Uncle Bill.”
Julie said: “This is another recipe I thought my Mom got from your Mom. She made it several times and then taught Jeannette how to make it. Jeannette made it probably a zillion times for her! My father just loved that banana bread ~ or at least my Mother thought he did!”
Let’s Go Bananas!
½ cup | butter, softened (use Falfurrias butter per my Grandmother Nanny)
1½ cup | sugar
2 | cage free eggs, beaten well
3 | bananas, mashed well
½ cup | nuts, finely ground (I like pecans)
½ teaspoon | baking soda
4 tablespoons | buttermilk
1½ cups | flour
1 teaspoon | baking powder
1 teaspoon | vanilla
ii. what to do
0. Soften your butter. See tip below!
1. Preheat oven to 350°F.
2. In a large bowl, mix the first five ingredients.
3. Dissolve the soda in the buttermilk; add to the first five ingredients.
4. Mix the flour with the baking powder; add to the ingredients along with the vanilla and mix well.
5. Grease the bottom of a loaf pan (roughly 8.5″ x 4.5″ x 2.75″) then line the bottom of the pan with wax paper.
6. Pour batter into baking pan and bake at 350°F for 1 hour and 15 minutes.
Foodie Tips ~
♥ Ahhh, softening butter. I’m usually in the heat of the moment before I realize I need room temperature butter but it’s still in the fridge! If you’re short on time and can’t wait the 30-60 minutes for your butter to soften on the countertop, here are some helpful tips for how to accelerate things. I usually cut the butter into 1/2″ slices and set them near my preheating oven and usually in about 15 minutes things are ready to roll.
♥ This recipe was surely a family favorite ~ the measurements for how to make *three loaves* is noted in the original recipe below (see the circles)!
♥ Julie says this recipe is a good use for almost-bad bananas.
♥ You can also split this into two smaller loaves. I used foil pans that were 8″ x 3-7/8″ x 2.5″ and kept one and gave one as a gift.
♥ Who’s Jeanette? Click here and learn more about Jeanette and her famous oatmeal cookies!
One of my favorite childhood memories was spent with Mom as we’d “will” snow to come for a delightful visit.
During special winter nights, when the temperature dropped and the dark sky was fluffy white, we’d patiently sit together by the dining room window with the back porch floodlights aglow. We were watching the sky for flurries.
South Texas snow flurries!
While snow flurries didn’t arrive until I was 18 years old, this seemingly fruitless ritual instilled in me the basic belief of hope. Hope for a snowier tomorrow. And more importantly… the belief that something great was just around the corner… no matter how long it took to arrive.
While the South Texas snowflake is a treasured rarity, the greatest of all snowfalls arrived in January of 1985. Still living at home with Mom, (she was a widow just 3 years young), we woke to discover a 13 inch snowfall in our Alamo City! It was like a Texans’ Colorado-loving dream come true.
Oh, and it was.
It was then I found my most favorite frozen delight. And now I share with you Mom’s culinary frozen *and fruity* treat, compliments of this recipe. Now you don’t have to wait for winter to muster-up your own frozen delight.
1-8 oz. can | crushed pineapple (Dole doesn’t make 8.25 oz. cans any more)
2 large | bananas
¾ cup | sugar
2 tablespoons | lemon juice
2 tablespoons | chopped cherries
2 cups | sour cream
1/2 cup | chopped texas pecans
ii. what to do
0. First find yourself a 1.5 quart mold. Since “quarts” aren’t referenced much these days, a 1.5 quart mold holds 6 cups.
1. Chop the cherries and pecans if need be and set ’em aside.
2. Drain the pineapple and dump the mixture into a medium-sized prep bowl.
3. Mash the banana and add it to the pineapples.
4. Mix in all of the remaining ingredients.
5. Pour the mixture into the mold and freeze until firm (about 4-6 hours).
To serve, dip the mold into warm water a few seconds to loosen the frozen delight. Place an upside down serving plate on top of the mold… flip… and lift the mold up. If you’re lucky the delight will release from the mold and you’re ready to dig-in!
This is an easy dessert to make with kids ~ a fine alternative to the hand crank ice cream machines used back in the 70s, when I was a tot.
Foodie Tip ~
♥ I’m sure Mom used jarred red maraschino cherries for this tasty dish. You can also use Amarena Fabbri wild cherries from Italy to spice this up a bit. And you can add a few more than just 2 tablespoons. For posterity.
This recipe is super easy to make and something you can share with your kids to teach them the simple art of food making.
The best part? It’s a foodie favorite for any time of the day (or night)!
1 | banana
2 heaping fork fulls | peanut butter (I prefer crunchy)
a drizzling | local honey
2 slices | whole wheat bread, toasted
ii. what to do
1. Peel the banana, cut off the ends and place it on a plate or in a shallow bowl.
2. Add 2 heaping fork fulls of peanut butter and top with a 4-6 second drizzle of your favorite local honey.
3. Smash all ingredients together with a fork and set aside.
4. Toast the wheat bread; when done top one piece of the bread with the pb-banana mixture, add the last piece of toast on top and cut on the diagonal.
Yields 1 heaping sandwich – or 2 more reasonably-sized sammies, if you add 2 more pieces of bread.
Foodie Tip ~
♥ Try toasting the bread last; eating the sammy warm makes it extra special.