This delicious Banana Nut Bread has a perfect balance of banana flavor, walnuts, and cinnamon, and it’s really moist. You too can prepare and bake this bread in the oven in approximately 10 minutes. It tastes better than any bread from the bakery and fills the house with a wonderful aroma. One of our favorite traditional banana bread recipes, it has just the right amount of sweetness and tastes like banana and cinnamon.
HOW TO MAKE BANANA NUT BREAD
In a large mixing basin, begin by whisking togetther the flour, baking soda, ground cinnamon, and salt. Next, whip together the butter and sugar on medium speed using a stand or hand mixer until smooth and creamy. Now reduce the speed of the mixer to medium-low and beat in each egg one at a time until blended. After that, beat in the vanilla essence and mashed bananas. After that, add the flour mixture to the wet mixture and beat just until integrated, or down the speed of the mixer to low and stir. Utilizing a rubber spatula, scrape down the bowl’s sides. Don’t whisk the batter too much. Take out of the mixer and whisk in the almonds. Recall not to overmix.
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Pour into a loaf pan that has been oiled or misted with baking spray that doesn’t adhere to surfaces. Add a little amount of more chopped nuts to the top. When a toothpick put into the top comes out clean, bake for approximately one hour. On a wire rack, cool. After totally cold, place on the counter for three to four days, covered with plastic wrap or stored in a bigger zipper bag.
RECIPE NOTES AND HELPFUL TIPS
- Mash the really ripe bananas with a fork. Naturally, the bread will be sweeter and more moist the riper the bananas.
- Walnuts can be replaced by pecans.
- Avoid overmixing the bread as this may result in a tough loaf. When adding the flour mixture, turn the mixer down to low and simply stir until everything is blended.
- Add 1/3 cup raisins, 1 cup chocolate chips, or 1/4 teaspoon grated nutmeg for a taste variation.
- After fifty minutes, begin inspecting the bread. When a toothpick inserted in the center comes out clean, the loaf is done.
- Cool completely before stowing. For up to four days, store on the counter covered in plastic wrap or in a Ziploc storage bag.
HOW TO STORE BANANA BREAD
The easiest method to keep banana bread fresh is to wrap it in plastic wrap and keep it on your kitchen counter in a Ziploc bag. The bread will taste just as good at room temperature as it did the day it was prepared, and it will stay moist. Every time you open the storage bag, be careful to squeeze out as much extra air as possible.
Although the cold from the refrigerator will cause some drying out of the bread, you can extend its shelf life by wrapping it and keeping it there. Make careful to properly wrap it in a Ziploc storage bag and plastic wrap. The bread keeps well in the refrigerator for approximately a week.
Freeze the bread for extended shelf life. Very nicely, banana bread freezes. After wrapping it in plastic wrap and then aluminum foil, put it in a freezer bag that is as airtight as possible. For up to three months, freeze. Just leave it out on the counter for the entire night to defrost. Even individual slices can be frozen in heavy-duty freezer bags that are quart-sized.
MORE RECIPES YOU WILL LOVE!
- Croissant Breakfast Casserole
- Fudge-Striped Cookies
- Garlic Bread Grilled Cheese
- Blueberry Lemon Bread
Banana Nut Bread
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 cups mashed bananas
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts or pecans
- Set the oven’s temperature to 350. An 8×4-inch loaf pan should be greased or sprayed with nonstick baking spray.
- Mix the flour, baking soda, ground cinnamon, and salt in a medium-sized bowl. Creamy and smooth butter is achieved by beating the sugar and butter together with a stand or hand mixer on medium. Reduce the speed of the mixer to medium and beat in the eggs one at a time until well combined. Add the vanilla essence and mashed bananas and beat.
- Reduce the speed of the mixer to low, toss in the dry ingredients, and beat just until combined. Don’t whisk the batter too much. Take out of the mixer and quickly fold in the nuts.
- When a toothpick put into the top comes out clean, bake for 55 to 60 minutes. Place bread on a cooling wire rack once it has cooled in the pan for five to ten minutes. Let cool fully before stowing.
Walnuts can be replaced by pecans.
Avoid overmixing the bread as this may result in a tough loaf. When adding the flour mixture, turn the mixer down to low and simply stir until everything is blended.
Add 1/3 cup of raisins, 1/4 teaspoon of grated nutmeg, or 1 cup of chocolate chips for a taste variation.
After fifty minutes, begin inspecting the bread. When a toothpick inserted in the center comes out clean, the loaf is done.
Cool completely before stowing. For up to four days, store on the counter covered in plastic wrap or in a Ziploc storage bag.