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Banana Nut Bread

Irresistible Banana Nut Bread: Nana's Magic in Every Slice

A heartwarming Banana Nut Bread recipe that captures nostalgia with every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Ripe Bananas Use very ripe bananas with dark spots.
  • 2 large Eggs Ensure eggs are at room temperature.
  • 3/4 cup Granulated Sugar Brown sugar can be a substitute.
  • 1/2 cup Unsalted Butter Melt before adding.
  • 1/4 cup Milk Almond or oat milk can be used.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 2 cups All-Purpose Flour Whole wheat flour can be used.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1/2 teaspoon Salt Essential for flavor.
For the Mix-ins
  • 1 cup Chopped Walnuts Can substitute with pecans or omit.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Mash the ripe bananas until smooth, aiming for about one cup of mashed bananas.
  3. In a mixing bowl, mix the mashed bananas with eggs, sugar, melted butter, milk, and optional vanilla extract until creamy.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Fold the dry ingredients into the wet mixture until combined; do not overmix.
  6. Gently fold in the chopped walnuts.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Check for doneness with a skewer.
  8. Cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for 1 week.

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