Banana Nut Bread
Moist Banana Nut Bread loaded with banana flavor and crunchy walnuts, mixed in just one bowl. Ready in under 75 minutes — perfect snack or dessert.
Equipment
- Loaf Pan
- Large Mixing Bowl
- Dry Measuring Cups
- Measuring Spoons
- Liquid Measuring Cup
- Large Spoon
- Rubber Spatula
- Baking Sheet
- Cake Tester
Ingredients
- ⅔ Cup Butter Softened and at Room Temperature
- ¾ Cup Dark Brown Sugar Packed
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg Freshly Grated
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Mashed Over-Ripe Bananas About 4 Large Bananas
- 2 Large Eggs
- ¼ Cup Orange Blossom Honey
- 3 Cups All-Purpose Flour
- ¾ Cup Chopped Walnuts Divided
Instructions
- Prepare. Preheat the oven to 325°F/163°C. Grease the bottom and sides of a 9" x 5" x 3" loaf pan and set aside for later.
- Beat. In a large bowl beat together the butter, dark brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and vanilla.⅔ Cup Butter, ¾ Cup Dark Brown Sugar, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Salt, 1 Teaspoon Ground Cinnamon, ¼ Teaspoon Ground Nutmeg, 1 Teaspoon Vanilla Extract
- Add. Add the mashed ripe bananas, eggs, and orange blossom honey and beat well.1 ½ Cups Mashed Over-Ripe Bananas, 2 Large Eggs, ¼ Cup Orange Blossom Honey
- Fold. Fold in the flour and one-half of the nuts only until the batter is just mixed.3 Cups All-Purpose Flour, ¾ Cup Chopped Walnuts
- Spread. Immediately spread the batter in the prepared pan, level the top, and sprinkle with the remaining ¼ cup of nuts. Let the batter rest in the pan for 10 minutes before baking.
- Bake. Place the loaf pan on a baking sheet and bake the bread in the oven for 50 to 65 minutes or until a long cake tester inserted in the middle of the loaf comes out clean. A well made and fully baked bread will have risen higher in the center and have a cracked top.
- Cool and Enjoy. Remove the bread from the oven and let it cool on a wire rack. When cooled, remove the bread from the pan. Slice and Enjoy!
Notes
My Top Tip
As bananas become over-ripe, peel and store them in a plastic bag in the freezer. This lets you collect over-ripe bananas over time and then you can use them when you choose.
Make Ahead & Storage
Make-Ahead: Banana Nut Bread becomes even more delicious when made the day before you want to serve it.
Storage: It will keep up to five days at room temperature if it is wrapped tightly in aluminum foil or plastic wrap and up to 10 days in the refrigerator. For longer storage, you can freeze it for up to one month.
Nutrition
Calories: 355kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 294mg | Potassium: 203mg | Fiber: 2g | Sugar: 22g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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