Banana Nut Bread
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
1 loaf
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Calories
298 kcal
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Course
Bread
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Cuisine
International
Banana Nut Bread
Description
Banana Nut Bread combines mashed overripe bananas with butter, sugar, eggs, and cream to create a moist and tender loaf. The addition of baking powder and baking soda helps the bread rise evenly while walnuts add nutty texture throughout as well as on top. The method starts with creaming butter and sugar, mixing in eggs and bananas, then folding in dry ingredients with chopped nuts. Baking at 350°F allows the flavors to meld and the crust to turn golden brown.
The texture balances softness from the banana and cream with crunch from walnuts, while the lightly sweetened batter keeps the bread flavorful without overwhelming sweetness. Banana Nut Bread is served best warm, sliced for breakfast or snacks. The loaf’s size yields about 10 hearty slices.
This recipe adapts easily for variations; for example, swapping heavy cream with milk is possible. It can be baked in either a rectangular loaf or round pan depending on preference. Cooling briefly in the pan aids easier slicing. The inclusion of baking soda ensures proper leavening when baking powder is also present.
Ingredients
- 1.5 ticks butter stick plus 5 tablespoons, unsalted
- 1/2 cup sugar or brown sugar, granulated white
- 2 egg extra-large
- 4 tablespoons heavy whipping cream or plain yogurt
- 2 banana mashed, overripe
- 1 3/4 cups all-purpose flour or cake flour, sifted
- 1 teaspoon baking powder
- 1 /2 teaspoon baking soda
- 1/4 cup walnut halves chopped
- 1/4 walnut halves for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter and set aside. Cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, and beat until creamy and well combined. Add the heavy whipping cream and mashed bananas, and stir to mix well.
- Fold in the flour, baking powder, baking soda, and chopped walnuts. Stir to combine well.
- Transfer the batter into the greased loaf pan and top with the walnut halves.
- Bake for 50 to 60 minutes, or until a cake tester inserted into the banana nut bread comes out clean. Remove the loaf pan from the oven and let it cool for 10 minutes. Loosen the bread from the loaf pan, slice into 10 pieces, and serve warm.
Notes
- You may substitute heavy whipping cream with full milk or evaporated milk to adjust richness.
- The banana nut bread can be baked in either a round or rectangular cake pan depending on your pan availability.
- This recipe is adapted from Blessed Homemaker, retaining the original moist texture and nutty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 298kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 60mg | 20% |
| Sodium | 330mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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