An easy, moist banana nut bread with a healthy serving of chopped walnuts for protein and a hint of cinnamon that is prepped and in the oven in about ten minutes.
Course sweet bread
Cuisine American
Keyword banana nut bread recipe, how to make banana nut bread, recipe for banana nut bread, what nuts go in banana bread
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 10servings
Calories 319kcal
Author Beth Pierce
Ingredients
1 ½cupsall purpose flour
1teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonsalt
½cupbutter softened
¾cupgranulated sugar
2large eggs room temperature
2cupsmashed bananas
1teaspoonvanilla extract
¾cupchopped walnutsor pecans
Instructions
Preheat oven to 350 degrees. Grease or spray an 8x4 inch loaf pan with nonstick baking spray.
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Using a stand or hand mixer on medium, beat the butter and sugar together until smooth and creamy. Turn the mixer to medium-low speed and beat the eggs in one at a time until incorporated. Beat in the mashed bananas and vanilla extract.
Turn the mixer to low or stir and add the dry ingredients, beating just until incorporated. Do not overmix the batter. Remove from the mixer and fold in the nuts just until combined.
Bake for 55-60 minutes or until a toothpick inserted in the top comes out clean. Cool in pan for 5-10 minutes, and then invert bread onto cooling wire rack. Cool completely before wrapping.
Video
Notes
Use very ripe brown bananas. The riper the bananas the naturally sweeter and more moist the bread will be.
Pecans can be substituted for the walnuts.
Do not overmix the bread as this can make the loaf tough. The mixer should be on low when the flour mixture is incorporated and should only be mixed until combined.
For a change of flavor add 1 cup chocolate chips, 1/4 teaspoon ground nutmeg, or 2/3 cup raisins.
Start checking the loaf after 50 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
Cool fully before wrapping. Store wrapped in plastic wrap or in a Ziploc storage bag on the counter for up 4 days.