Why Make This Recipe
Banana nut bread is a beloved classic that combines the sweet flavor of ripe bananas with the crunch of nuts. It’s a great way to use overripe bananas that might otherwise go to waste. The delicious aroma of baking banana bread fills your kitchen, making it a perfect treat for any time of day. Whether enjoyed as breakfast, a snack, or dessert, this bread is sure to please everyone.
How to Make Perfect Banana Nut Bread
Ingredients:
- 0.5 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3–4 large bananas)
- 1 cup chopped walnuts or pecans, toasted
- 0.5 tsp ground cinnamon (optional)
Directions:
- Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes, or in the oven at 350°F for 5–7 minutes, until fragrant. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and sugar. Add the egg and vanilla, whisking until smooth. Stir in the mashed bananas.
- Sift the flour, baking soda, salt, and cinnamon (if using) over the wet ingredients. Fold gently with a spatula until just combined.
- Fold in ¾ cup of the toasted walnuts, reserving the remaining ¼ cup for topping.
- Pour the batter into the prepared pan and sprinkle the remaining walnuts on top. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Serve Perfect Banana Nut Bread
Slice the banana nut bread into thick pieces. It tastes great on its own or can be served with a pat of butter or a drizzle of honey. Pair it with coffee or tea for a lovely morning treat or afternoon snack.
How to Store Perfect Banana Nut Bread
To keep your banana nut bread fresh, store it at room temperature in an airtight container. It can last for about 3-4 days. For longer storage, wrap the cooled loaf tightly in plastic wrap or aluminum foil and place it in the freezer. It will keep for up to 3 months.
Tips to Make Perfect Banana Nut Bread
- Use very ripe bananas as they add the best flavor and sweetness.
- Don’t overmix the batter to keep the bread light and fluffy.
- Experiment with different types of nuts or add chocolate chips for extra flavor.
- Avoid opening the oven door too often while baking to prevent the bread from sinking.
Variation
For a different twist, try adding chocolate chips or dried fruits, such as raisins or cranberries. You can also substitute the nuts for seeds, like sunflower seeds, for a nut-free version.
FAQs
1. Can I use frozen bananas?
Yes! Just thaw them first and drain any excess liquid before mashing.
2. What can I use instead of nuts?
You can leave the nuts out entirely or replace them with seeds, such as pumpkin or sunflower seeds.
3. How do I know when the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s ready. If it has wet batter on it, bake for a few more minutes.
Banana Nut Bread
Ingredients
Main ingredients
- 0.5 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3–4 large bananas) Use very ripe bananas for best flavor.
- 1 cup chopped walnuts or pecans, toasted
- 0.5 tsp ground cinnamon (optional) Add for extra flavor.
Instructions
Preparation
- Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes, or in the oven at 350°F for 5–7 minutes, until fragrant. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and sugar. Add the egg and vanilla, whisking until smooth. Stir in the mashed bananas.
- Sift the flour, baking soda, salt, and cinnamon (if using) over the wet ingredients. Fold gently with a spatula until just combined.
- Fold in ¾ cup of the toasted walnuts, reserving the remaining ¼ cup for topping.
Baking
- Pour the batter into the prepared pan and sprinkle the remaining walnuts on top.
- Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.