A Winning Banana Nut Bread
Moist, flavorful, and irresistibly aromatic, "A Winning Banana Nut Bread" is the ultimate recipe for turning ripe bananas into a crowd-pleasing treat. Bursting with the sweet, natural richness of bananas and the crunch of chopped walnuts or pecans, this bread strikes the perfect balance between tender and textured. Enhanced with a hint of warm cinnamon and a splash of vanilla, every bite delivers a comforting, homemade charm. This easy recipe, ready in just 15 minutes of prep time, features simple pantry staples and a no-fuss approach, making it ideal for beginners and seasoned bakers alike. Perfect for breakfast, snacks, or dessert, serve it warm with a pat of butter or toasted for extra indulgence. Bonus: leftovers can be stored or frozen, making it as practical as it is delicious. "Banana nut bread," "easy quick bread recipe," and "best homemade banana bread with walnuts" are just a few reasons this recipe deserves a spot in your baking rotation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 2 large Eggs
- 3 medium Ripe bananas
- 0.25 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped walnuts (or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with butter or non-stick cooking spray, then dust with a light coating of flour.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
In a large mixing bowl, cream the butter until light and fluffy. Mix in the eggs one at a time until fully incorporated.
Mash the bananas in a separate bowl until smooth, then stir them into the butter and egg mixture. Add the milk and vanilla extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix, as this can result in a dense bread.
Fold in the chopped walnuts (or pecans) evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Serve slices warm, at room temperature, or toasted. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 250.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
