This delicious quick bread is more nut bread with a hint of banana than a recipe that is super sweet banana bread with nuts. Make sense? If you love the traditional nut bread I’ve shared, you will love this adaptation of the recipe from my family favorites.
Table of Contents
Why Banana Nut Bread?
Quick breads (like this similar cranberry nut bread) are a favorite of mine because of how easily they come together. Here are a few reasons why I think you’ll love this recipe as well.
- It comes together with no bread-making experience necessary. No yeast!
- It creates a delicious, not overly sweet bread. It’s served perfectly toasted with melted butter on top.
- Freezes amazingly! I like to make this and cut it into slices to freeze for easy breakfasts. Just pop in the toaster to reheat!
Banana Nut Bread Key Ingredients
Most ingredients you will have on hand. Besides the most obvious baking ingredients, here’ s a few ingredients you’ll need to make this unique bread – besides the overripe bananas, of course!
- Butter – I like using butter because of its simple ingredients and depth of flavor.
- Mashed Ripe Bananas – Mash up about three large bananas to get to 1 1/2 cups of mashed bananas.
- Baking Powder & Baking Soda – This recipe calls for a combo of baking powder and soda – make sure you’re paying attention to the amounts to measure for each.
- Chopped Pecans or Walnuts – I always have walnuts on hand because they’re cheaper, but pecans are equally delicious in this recipe.
How to Make Banana Nut Bread
To prep for this recipe, preheat your oven to 350˚ F. Add butter, and if possible, a layer of parchment paper to the bottom of a bread pan.
- Wet Ingredients: Beat together softened butter and sugar until fluffy. Add vanilla and then eggs one at a time and mix until well incorporated. Stir in mashed bananas.
- Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine: Add the dry ingredients to the wet ingredients alternating with milk. Stir in the nuts.
- Bake: for 50-60 minutes or until a toothpick comes out clean.
- Cool: Let cool for 10 minutes. Remove from baking pan and let continue to cool on wire rack.
How to Store Banana Nut Bread
After letting it cool for 10 minutes, remove the banana bread carefully from the baking pan. Let cool completely before storing.
- Refrigerate: After completely cooling, you can refrigerate for up to 3 days in a sealed container.
- Freeze: Slice into individual slices and place in sealed container to freeze up to 3 months.
- Reheat: Toast individual slices to reheat.
Adaptations and Tips
- Brown Sugar Topping: Sprinkle a little brown sugar on top of the batter before baking. Delicious!
- Butter and Parchment Paper: To make it super easy to remove the banana bread, cut out a piece of parchment paper and layer the spread butter on the bottom of the bread pan.
- Freeze Individual Slices: Cut into individual slices after completely cooling (and enjoying a piece or two). Freeze individually. Pop into the toaster when ready to enjoy and reheat!
Banana Nut Bread
- 1 Bread Loaf Pan
- 1/2 Cup butter softened
- 1 Cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 Cups mashed ripe bananas
- 3 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 Cup milk
- 3/4 Cup chopped pecans or walnuts
- Prep: Preheat oven to 350˚ F. Grease the bottom of a baking loaf pan.
- Wet Ingredients: Beat together the butter and sugar until fluffy. Blend in the eggs one at a time. Stir in the mashed bananas and vanilla.
- Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Combine: Blend the dry ingredients into the wet ingredients alternating with the milk. Stir in the nuts.
- Bake: Bake in the oven at 350˚ F for 60-70 minutes or until a toothpick added to the center comes out clean.
- Cool: Let cool for 10 minutes and then remove bread from baking pan and let cool on wired rack.