Recipes Breads Basics Banana-Nut Bread
Banana-Nut Bread

Banana-Nut Bread

Banana-Nut Bread is rated 4.9 out of 5 by 10.
  • y_2017, m_5, d_25, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_10
  • loc_en_US, sid_recipe.banana-nut-bread, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 9ms
  • REVIEWS, PRODUCT
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 6
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.

Ingredients:

  • 6 Tbs. (3/4 stick) unsalted butter, at room
     temperature
  • 1 cup sugar
  • 2 or 3 very ripe bananas, coarsely mashed
     (about 1 1⁄2 cups)
  • 3 eggs, lightly beaten
  • 1⁄2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. freshly grated nutmeg
  • 1⁄2 tsp. salt
  • 3⁄4 cup coarsely chopped walnuts, pecans
     or hazelnuts

Directions:

Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
Rated 5 out of 5 by from Excellent Recipe. . .Delicious Everytime! Excellent recipe. I have used this recipe for years. I keep ripe bananas in the freezer and can put this recipe together in no time. Delicious and loved by all!
Date published: 2017-05-22
Rated 5 out of 5 by from Light & Airy Vert tasty and light., not dense like some recipes. The banana flavor comes through with a hint of nutmeg. Easy to make. Bonus is the ingredients are probably in your pantry already.
Date published: 2015-10-18
Rated 4 out of 5 by from Moist, light banana bread I tend to like heavier banana breads, but if you like like and fluffy breads, definitely cook this one! I used less sugar and an extra banana, but it turned out great.
Date published: 2015-03-27
Rated 5 out of 5 by from THE best banana bread recipe! Not really a banana nut bread fan. Had a few organic bananas that went bad and I didn't want to pitch them. Found this recipe and made it this morning. Everyone loved it....even me!
Date published: 2015-02-01
Rated 5 out of 5 by from It's a keeper! I've tried numerous banana bread recipes and this is by far the best one. It's moist and flavorful. I didn't change anything except for the baking time. Mine was in the oven for about 70 minutes.
Date published: 2014-04-03
Rated 5 out of 5 by from this banana bread is good for treats my boy friend love my banana bread every week I have to make 2 and friends love to come over for it its so good I take it to work and now my boss want me to bake for her now everyone off my friends use to throw out ripe banana now they or freezing it for me iam loving it
Date published: 2013-11-18
Rated 5 out of 5 by from Perfect for anytime This is best banana bread i have ever made. Wenever i made this bread i receive lots of compliments. Thank you william sonama.
Date published: 2013-04-14
Rated 5 out of 5 by from Absolutely delicious! I love this recipe and I have made it countless times. Right now there is one in the oven. In place of nuts I have added A LOT of dark chocolate morsels. Usually I use raisins and nuts, and always more than the amount indicated in the recipe. Another good hint: instead of plain flour, I use 1 cup flour and 1 cup whole-wheat flour.
Date published: 2012-07-20
  • y_2017, m_5, d_25, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_10
  • loc_en_US, sid_recipe.banana-nut-bread, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 11ms
  • REVIEWS, PRODUCT