Banana-Nut Bread
Banana-Nut Bread is rated
out of
5 by
13.
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.
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
Sunny from
DELICIOUS
This is the BEST recipe for banana nut bread.
Tried other recipes but this is perfect
Date published: 2023-11-30
Rated 5 out of
5
by
Velvet from
Best recipe 10 star worthy
I am use to heavy bread. This is light, moist & perfect for gift-giving. I followed the recipe however I accidentally left in the oven to 2-3 minutes longer than needed. A little brown but not dry. I used a convection oven, 50 minutes.
Date published: 2022-03-07
Rated 5 out of
5
by
GuyaneseLady77 from
This banana walnut bread is my new favorite!
I followed the recipe exactly. It’s so easy to make and so delicious. Mine took 75 minutes to make, but so worth it. Everyone loved it!
Date published: 2020-10-15
Rated 5 out of
5
by
lovemykitchen 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
boooche 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
SAHMx3 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
Darkhorse1 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
germanygirl78 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