Banana Nut Bread
User Reviews
5
Banana Nut Bread
Description
This Banana Nut Bread recipe blends mashed ripe bananas into a batter composed of sugar, creamed butter and eggs, flour, baking soda dissolved in buttermilk, chopped pecans, salt, and vanilla extract. The buttermilk and baking soda react to help leaven and tenderize the bread while adding a slight tang.
The batter is thick, and creaming the butter and sugar together before mixing in eggs creates a light texture. Mashed bananas add moisture and natural sweetness, while pecans provide crunch and a nutty note. The loaf is baked at 300°F for about an hour until a tester emerges clean, resulting in a golden loaf with a soft crumb.
Banana nut bread is a classic sweet bread perfect for breakfast, snacks, or dessert, pairing well with butter or jam. Its moist texture and banana flavor make it a pleasant comfort food. The pecans add depth and textural contrast to each bite.
If buttermilk is unavailable, a substitute can be prepared by mixing milk with lemon juice or vinegar and letting it sit briefly. The bread can be stored in an airtight container for several days or frozen whole or sliced for longer storage.
Ingredients
- 2 cups sugar
- ½ cup butter
- 2 egg
- 3 cups flour
- 1 ½ teaspoon baking soda
- ⅔ cup buttermilk
- 3 banana well mashed, ripe
- ½ cup pecans chopped
- pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees. Grease and flour two standard 9x5 loaf pans and set them aside.
- In a large mixing bowl, or the bowl of a stand mixer, add the sugar and butter. Beat until well creamed. Add the eggs and beat until fluffy. Gradually add the flour beating on slow speed until well mixed. Note: the batter will be thick at this point.
- In a small bowl, add the baking soda to the buttermilk and stir together well. With the mixer at low speed, slowly add the buttermilk to the sugar, flour, and egg mixture.
- In a small bowl, mash the bananas thoroughly. I use a fork to do this, but you can use a potato masher if you'd like.
- Add the mashed bananas to the batter. Mix at low speed until well incorporated. Stir in nuts, salt, and vanilla.
- Pour the batter into the prepared loaf pans.
- Bake at 300 for approximately 1 hour or until a tester inserted near the center comes out clean. Remove loaves from the oven and cool on a rack for 15 minutes. Turn the loaves out on the rack and let them cook completely.
Notes
- Make a buttermilk substitute by mixing 1/4 cup milk with 3/4 teaspoon lemon juice or vinegar; let sit 5 minutes before using.
- Store banana nut bread in an airtight container at room temperature for up to 4 days.
- You can freeze the entire loaf or slice it before freezing individual pieces for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 194kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 115mg | 5% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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