Going nuts for Banana Nut Bread.

Dimitri Arozarena
Servings: 12 Total Time: 1 hr 40 mins Difficulty: Beginner
Jump To Recipe Print Recipe
0 Add to Favorites
A banana nut bread so good it may start family arguments over the last slice.
pinit

If you are on a diet, I advise you to turn the page right now because this recipe is not only irresistible but also addicting. There, you have been warned.

In case you are still not clear on what you are getting yourself into, let me give you the nutrition facts.

Nutrition Facts

Per Serving: Eating a lot of this will make you fat!

With that out of the way let me share with you a few tips. This banana nut cake is so good that it is going to test loyalties. I suggest you share with everyone a copy of the recipe. This one is not a secret you will want to keep.

It is the heart that is important.

-Nichiren Daishonin-

Also, it’s a very flexible recipe that allows for a lot of substitutions; use your imagination. The details below are just the ingredients that I tend to use the most.

pinit
Print Recipe
0 Add to Favorites
Tasty

Going nuts for Banana Nut Bread.

Author: Dimitri Arozarena Cooking Method: Courses: , Recipe Keys: Baked Goods Baked Goods Make Ahead Make Ahead
Difficulty: Beginner Prep Time 15 mins Cook Time 70 mins Rest Time 15 mins Total Time 1 hr 40 mins
Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 9 Calories: 5130
Best Season: Suitable throughout the year

Description

Moist, cozy, nutty, and dangerously easy to keep “just testing.” This banana nut bread is what happens when ripe bananas fulfill their destiny and your kitchen starts smelling like you have your life together.

Ingredients

Instructions

  1. Preheat the oven

    Preheat the oven to 350°F (175°C). Lightly grease one 9x5-inch loaf pan.

  2. Cream the butter and sugars

    In a large bowl, use a hand mixer to cream the butter, white sugar, and brown sugar until smooth.

    I do it in this order so I can make the whole batter in one big bowl instead of dirtying extra containers.

  3. Add the bananas

    Add the bananas one at a time, mashing each one into the bowl with a fork as you go. Do not worry about fully combining them yet.

  4. Mix in the eggs

    Add the beaten eggs. The mixture will loosen up again, which is exactly what you want. Use the hand mixer to blend everything well.

  5. Add the nuts and vanilla

    Stir in the chopped nuts and vanilla extract.

  6. Fold in the dry ingredients

    Add the flour, baking soda, and salt. Switch to a silicone spatula and stir just until combined, scraping the bowl well as you go. 

    My silicone spatula is also flimsy enough that it helps keep me from overmixing.

  7. Fill the baking pan

    Pour the batter into one 9x5-inch loaf pan, leaving about 1 to 2 inches of space at the top. 

    If you have extra batter, divide it among mini loaf pans or other small molds.

  8. Add sugar on top

    If desired, sprinkle a little sugar on top of the batter for a lightly sweet, crisp crust.

  9. Bake

    Bake at 350°F (175°C) until done. The large loaf usually takes 60 to 70 minutes. Smaller pans, ramekins, or other molds bake faster, so start checking them at 25 to 30 minutes.

    Check for doneness with a knife or toothpick inserted near the center; it should come out clean or with a few crumbs.

  10. Cool before slicing

    Let the loaf cool in the pan for 5 to 10 minutes, then turn it out onto a wire rack to cool completely.

    It is delicious the day it is baked, but even better the next day once the flavors settle.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 428kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 11.3g57%
Trans Fat 0.6g
Cholesterol 103mg35%
Sodium 476mg20%
Potassium 270mg8%
Total Carbohydrate 49.5g17%
Dietary Fiber 2.2g9%
Sugars 27.6g
Protein 6.9g14%
Calcium 37 mg
Iron 1.8 mg
Vitamin D 0.4 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use bananas that are very ripe.
  • Ugly bananas make beautiful bread.
  • Do not overmix unless your goal is banana-flavored brick.
  • Let it cool before slicing, unless chaos is part of the recipe.
Keywords: easy banana nut bread, homemade banana bread, moist banana bread, sweet bread, breakfast bake, snack cake
Recipe Card powered by WP Delicious

Frequently Asked Questions

Expand All:

Why did my banana nut bread take so long to bake?

A large loaf can take 60 to 70 minutes, especially if the batter sits deep in the pan. Always check the center before removing it from the oven.

Why did the smaller pans or ramekins bake faster?

Mini loaf pans, ramekins, and other small molds bake faster because the batter is shallower, so heat reaches the center sooner. Start checking them around 25 to 30 minutes.

Can I use frozen bananas for banana bread?

Yes. Thaw them first and use the softened bananas in the batter. If they release a lot of liquid, avoid pouring in a large puddle of extra liquid unless you want a wetter batter.

What can I use instead of nuts?

If you need a nut-free version, you can simply leave the nuts out. You can also replace them with add-ins like sunflower seeds, pumpkin seeds, raisins, or chocolate chips, depending on the flavor and texture you want. If allergies are a concern, make sure your substitute is safe and free from cross-contact.

How long does banana bread last?

Store it tightly wrapped or in an airtight container for up to 3 to 4 days at room temperature or about 1 week in the refrigerator. If your kitchen is hot, refrigerate it earlier.

Can I reduce or substitute the sugar?

Yes, but expect some changes in flavor and texture. Sugar does more than sweeten banana bread, so reducing it or swapping it for another sweetener can affect moisture, browning, and softness. For best results, make small changes rather than replacing all of it at once.

Can I use oil instead of butter?

Yes. You can substitute oil for the melted butter, but the flavor and texture will be a little different. Butter gives the bread a richer taste, while oil usually makes it a bit softer and moister.

What should I do if the top is browning too fast?

Loosely tent the top with foil and continue baking until the center is done. This helps prevent the top from getting too dark while the middle finishes baking.