Banana Nut Bread
Indulge in the rich, comforting flavors of homemade Banana Nut Bread, a classic treat that’s moist, fragrant, and packed with wholesome goodness. Made with ripe bananas, a touch of vanilla, and a hint of buttery sweetness, this recipe is perfectly complemented by the crunch of chopped walnuts or pecans. With just 15 minutes of prep, this easy banana bread bakes to golden perfection in under an hour, filling your kitchen with its irresistible aroma. Perfect for breakfast, a midday snack, or a heartfelt gift, this foolproof recipe ensures a tender, moist loaf every time. Whether served warm with a pat of butter or enjoyed on its own, this Banana Nut Bread is destined to become a family favorite. Don’t forget—it’s an excellent way to use up overripe bananas, saving them from the compost while creating something truly delicious!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper.
In a medium bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter and let it cool slightly. In a large mixing bowl, mix the melted butter with the sugar using a whisk until combined.
Add the egg and vanilla extract to the butter and sugar mixture, whisking until smooth and creamy.
Add the mashed bananas to the wet ingredients, and whisk until everything is well combined.
In another bowl, sift together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
Fold in the chopped nuts evenly into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 202.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 124 mg | 10% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1994 mg | 42% | |
*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.
