Description
Classic banana nut bread brings warmth from Grandma’s kitchen with rich, comforting flavors. Moist crumb and nutty undertones create a delightful slice you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2⅓ cups (560 ml) mashed overripe bananas
- 2 large eggs, beaten
- ½ cup (120 ml) unsalted butter, softened
- ½ cup (120 ml) chopped walnuts
Sweeteners:
- ¾ cup (180 ml) brown sugar
Leavening and Seasoning:
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350°F (175°C) and thoroughly coat a 9×5-inch (23×13 centimeters) loaf pan with butter or non-stick cooking spray, ensuring complete coverage.
- Sift together all-purpose flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
- In a separate large mixing bowl, use an electric mixer to cream unsalted butter and brown sugar until the mixture becomes light, fluffy, and pale in color.
- Incorporate eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to maintain a smooth consistency.
- Add fully ripened, well-mashed bananas and pure vanilla extract to the wet ingredients, mixing until completely integrated and creating a homogeneous batter.
- Gradually incorporate the dry flour mixture into the banana mixture, using gentle folding motions to prevent overmixing and maintain a tender bread texture.
- Delicately fold chopped walnuts throughout the batter, distributing them evenly to ensurenut flavor in every slice.
- Transfer the complete batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, rotating the pan halfway through cooking to ensure uniform browning.
- Check bread doneness by inserting a clean toothpick into the center; it should emerge without any raw batter clinging to it.
- Remove from oven and allow the bread to rest in the pan for 10 minutes, which helps it settle and prevents crumbling.
- Carefully transfer the banana nut bread to a wire cooling rack, letting it cool completely before slicing to maintain structural integrity.
Notes
- Grab ripe, spotted bananas for the most intense, sweet flavor that transforms this bread into a moist, irresistible treat.
- Fold walnuts gently to prevent overmixing, ensuring a tender crumb and evenly distributed nutty crunch throughout the loaf.
- Room temperature ingredients blend smoother, creating a more uniform batter that guarantees a perfectly textured banana bread.
- Check doneness early to avoid dry edges, using the toothpick test near the center for the most reliable results.
- Cooling in the pan allows the bread to set and become more manageable, preventing potential crumbling when removing from the loaf pan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg