I am a big fan of banana nut bread, warm with butter and a cup of coffee and life is good. I’m sharing my friend Doug DeHays' grandmother’s recipe for this delectable treat.

Doug is an outstanding sax player and has played with some of the greatest names in music. When I was doing my first cookbook he was telling me about this recipe and I finally made it and was so grateful for the thought and the recipe that I had to share it with you.

Doug’s grandmother passed away at the age of 93 and it’s great that this recipe can bring up fond memories for Doug and his family.

Some would argue that this is a fall recipe, I would disagree. I think this is a wonderful recipe that can be enjoyed year round.

The trick with this recipe is to make sure that the bananas are ripe because the release of sugar that a ripe banana creates makes for a tasty finishing product. Make this and have a slice, enjoy.

You'll need:

3 ripe bananas
1 cup sugar
1 teaspoon baking soda
3 tablespoons hot water
1/4 cup butter, softened
1 ½ cups flour, sifted
1/8 teaspoon salt
1 egg
1/2 cup walnuts or pecans, chopped

How to put it together:

Preheat oven to 375 degrees. In a mixing bowl mash bananas and add sugar. Dissolve baking soda in hot water and add to banana/sugar mixture. Add softened butter, flour and salt. Mix well. Add beaten egg and chopped nuts. Pour into greased loaf pan and bake for 45 minutes or until toothpick comes out clean.

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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