Banana Nut Bread Recipe
Treat yourself to the warm, comforting aroma of freshly baked banana nut bread, where ripe bananas and crunchy walnuts come together in a deliciously moist loaf. Perfect for a cozy morning or an afternoon snack.
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Servings: 10 slices
Ingredients
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 6 tablespoons salted butter melted and slightly cooled
- 1 ½ cups mashed banana about 3 large or 4 medium very ripe bananas
- 1 cup chopped walnuts
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Pinch of cinnamon
- Pinch of nutmeg
Instructions
- Begin by preheating your oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and set it aside.
- In a medium mixing bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are well distributed.
- In a separate large mixing bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Whisk until the mixture is smooth and well-blended.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender. Fold in the chopped walnuts evenly throughout the batter.
- Pour the prepared batter into the greased loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the bread moist.
- Once baked, remove the loaf from the oven, carefully take it out of the pan, and allow it to cool completely on a wire rack before slicing and serving.
Notes
Make-Ahead: This bread only improves with time! As it sits, the flavors meld beautifully, and the bananas ensure the loaf remains wonderfully moist.
Storage Tips: To prevent your bread from drying out, always wrap it tightly in plastic wrap or foil. No need to refrigerate—this bread stays fresh for 2-3 days at room temperature on the counter. If you prefer to keep it longer, it will last up to a week in the refrigerator.
Freezing Instructions: Once the loaf is completely cool, wrap it securely and freeze for up to 3 months.
Ripening Bananas in the Oven: Eager to make this bread but your bananas aren't quite ripe? You can speed up the ripening process in the oven! Preheat your oven to 300°F, place the unpeeled bananas on a foil-lined baking sheet, and bake for 30-45 minutes, or until they’re soft and sweet. The peels will turn black and shiny, which might look odd, but inside, the bananas will be perfectly ripe and so soft that you likely won’t need to mash them. Just let them cool completely before using them in your recipe.