Banana Nut Bread
User Reviews
4.8
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
12
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Course
Breakfast
Banana Nut Bread
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Topped with a sweet streusel, this banana nut bread is moist and delicious, packed with mashed bananas and pieces of walnuts or pecans.
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Ingredients
For the banana bread:
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 4 overripe bananas mashed (about 2 cups)
- 14 tablespoons unsalted butter melted, plus more for greasing pan
- 1 ⅓ cups chopped walnuts or pecans
For the streusel topping:
- ¼ cup light or dark brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- pinch of kosher salt
- 2 tablespoons unsalted butter room temperature
Instructions
- Preheat the oven to 350°. Grease a 10" x 5" x 3 ½" loaf pan and set aside. I also like to line the pan with parchment paper, leaving an overhang over the sides. This will ensure the bread removes easily from the pan.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and vanilla and combine with the mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the walnuts or pecans.
- Pour the batter into the prepared pan. Prepare the streusel topping by stirring the brown sugar, flour, cinnamon and salt together. Use a fork to mix in the butter until small clumps form. Evenly sprinkle the streusel topping over the batter.
- Bake in preheated oven until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Notes
- If desired, you can toss an extra few tablespoons of chopped pecans or walnuts with the streusel for the top of the bread.
- If you don’t have a 10x5-inch loaf pan, you can make this bread into muffins instead. Divide the batter between 24 lined muffin tin wells. Bake at 350°F for 20-25 minutes.
- Recipe adapted from Dominique Ansel’s banana bread.
- Makes 1 10x5-inch loaf.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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