Banana Nut Cake Bread
Indulge in the perfect fusion of comfort and decadence with this Banana Nut Cake Bread recipe—an irresistible treat that combines the moist, tender crumb of banana bread with the richness of a nut-studded cake. Made with three ripe bananas, a touch of cinnamon, and a duo of sugars for layered sweetness, this loaf is elevated by the crunch of chopped walnuts and optional pecans. The subtle notes of vanilla and a buttery base make each slice both fragrant and flavorful. Whether served warm for breakfast, as an afternoon snack, or a crowd-pleasing dessert, this easy-to-follow recipe is ready in just over an hour and guarantees a golden, bakery-style finish. Plus, it stays fresh for days, making it the ideal make-ahead option for busy weeks. Try this classic Banana Nut Cake Bread today and savor the ultimate homemade comfort food!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.33 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup milk
- 0.75 cup chopped walnuts
- 0.25 cup optional chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Peel the bananas and mash them thoroughly in a mixing bowl using a fork or masher until smooth. Set aside.
In a large bowl, beat together the granulated sugar, brown sugar, and unsalted butter until creamy. Add the eggs one at a time, mixing well after each addition.
Stir in the mashed bananas and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chopped walnuts (and pecans, if using) gently with a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 445.0 g | 162% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 206.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 265 mg | 20% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2329 mg | 50% | |
*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.
