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Divine Banana Nut Bread: Our 40-Year Family Treasure

Banana Nut Bread
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This recipe delivers a moist banana loaf with the delightful crunch and flavor of walnuts or pecans. It is a timeless, comforting quick bread.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the mashed bananas to the wet ingredients and mix until combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the chopped walnuts or pecans.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use very ripe bananas with brown spots for the best flavor.
  • Do not overmix the batter; overmixing can lead to a tough loaf.
  • Store leftover banana bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
  • This banana bread freezes well. Wrap tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/banana-nut-bread-recipe/