There’s nothing quite like the comforting aroma of freshly baked banana nut bread wafting through the house. It brings back memories of Sunday afternoons spent with family, the kitchen filled with laughter and chatter. This recipe for Best Banana Nut Bread is a cherished favorite that I’ve perfected over the years, inspired by my grandmother’s classic version but with a few personal tweaks that make it truly special.
I remember the first time I made banana nut bread. I was visiting my grandmother’s cozy home in the countryside, where the kitchen was always the heart of the house. She had a way of turning simple ingredients into something magical. Her banana nut bread was legendary, packed with ripe bananas and crunchy nuts, always moist and bursting with flavor. But as much as I loved her version, I wanted to put my own spin on it.
After many trials (and a few delicious errors), I found the perfect balance. The key is to use very ripe bananas – the riper, the better. They add natural sweetness and a lovely depth of flavor. I also like to mix up the types of nuts I use. Sometimes it’s walnuts, other times it’s pecans, and occasionally, I’ll throw in a handful of macadamias for a tropical twist. This recipe is flexible, so feel free to use your favorite nuts or whatever you have on hand.
Another tip is to ensure you measure the mashed bananas accurately. It might seem like a small detail, but it makes a big difference in the texture of the bread. And don’t skip the sprinkle of nuts on top – it adds a delightful crunch that contrasts beautifully with the soft, tender crumb of the bread.
Whether you’re enjoying a slice with your morning coffee, serving it as an afternoon snack, or sharing it with friends and family, this banana nut bread is sure to become a beloved staple in your baking repertoire. Let’s get baking!
Making Banana Nut Bread
Ingredients
- 1 tsp cinnamon
- 1 1/4 cups granulated sugar
- 1 1/2 tsp baking powder
- 4-6 large ripe bananas (about 2 cups mashed)
- 2 cups chopped nuts (divided)
- 1/2 tsp salt
- 3 large eggs
- 3 cups all-purpose flour
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
- 3/4 cup vegetable oil
Directions
- Preheat the oven to 350°F.
- Mash the bananas and measure out 2 cups.
- In a mixing bowl, combine mashed bananas, vegetable oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and 1 1/2 cups of the nuts.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Grease a loaf pan with non-stick cooking spray and evenly spread the batter into the pan.
- Bake in the center of the oven for 45 minutes. If the bread browns too quickly, cover it loosely with foil and bake for an additional 10-20 minutes, or until a toothpick inserted in the center comes out clean.
- For an 8.5×4.5 inch pan, bake for 55-65 minutes. For a 9×5 inch pan, bake for 45-60 minutes. Adjust baking time as necessary.
FAQs:
What type of nuts work best for banana nut bread?
While you can use any type of nuts, walnuts and pecans are the most popular choices for banana nut bread. They add a nice crunch and flavor that complements the banana. You can also experiment with other nuts like almonds or hazelnuts if you prefer.
How can I make my banana nut bread more moist?
To ensure your banana nut bread is moist, use very ripe bananas as they have more natural sweetness and moisture. Additionally, you can add a tablespoon of sour cream or Greek yogurt to the batter. Avoid overmixing the batter, as this can make the bread dry and dense.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour tends to make the bread denser. To balance this, you might want to use half whole wheat and half all-purpose flour. Also, consider adding a bit more liquid, such as milk or water, to keep the bread moist.
Is it possible to make this banana nut bread vegan?
Yes, you can make vegan banana nut bread by substituting the eggs and vegetable oil. Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or applesauce as an egg substitute. Replace the vegetable oil with coconut oil or another plant-based oil. Ensure that your sugar is vegan as well.
How should I store banana nut bread to keep it fresh?
To keep your banana nut bread fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. When freezing, wrap the bread tightly in plastic wrap and place it in a freezer bag.
Can I add other ingredients like chocolate chips or dried fruit?
Absolutely! Adding ingredients like chocolate chips, dried cranberries, or raisins can give your banana nut bread extra flavor and texture. Just fold them into the batter before pouring it into the loaf pan. Be careful not to add too much, as this can affect the baking time and consistency of the bread.
Banana Nut Bread
Ingredients
- 4-6 large ripe bananas about 2 cups mashed
- 3/4 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups chopped nuts divided
Instructions
- Preheat your oven to 350°F.
- Mash the bananas, then measure out 2 cups using dry measuring cups. It's important to measure since banana sizes vary.
- In a mixing bowl, combine the mashed bananas, vegetable oil, eggs, and vanilla extract. Stir with a spatula until mixed.
- In another bowl, combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and 1 1/2 cups of the nuts. Save the remaining 1/2 cup of nuts to sprinkle on top if desired.
- Gradually add the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
- Spray a loaf pan (either 9x5 or 8.5x4.5) with non-stick cooking spray. Pour the batter into the pan and spread it evenly with a spatula.
- Place the pan in the center of the oven and bake for 45 minutes. Check if the bread is browning too much; if so, cover it loosely with aluminum foil and bake for another 10-20 minutes. If you didn't cover it at 45 minutes, check again at 55 minutes, then cover and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
- For an 8.5x4.5 inch pan, bake for 55-65 minutes total. For a 9x5 inch pan, bake for 45-60 minutes total. Make sure you know the size of your pan.
