Friendship Banana Nut Bread
Warm, nutty, and irresistibly comforting, Friendship Banana Nut Bread is the perfect recipe to share with loved ones—or to keep all to yourself! Made with ripe bananas, a touch of cozy cinnamon, and crunchy chopped walnuts or pecans, this moist and tender loaf embodies the heartwarming essence of homemade baking. A combination of granulated and brown sugar adds depth of flavor, while a splash of vanilla and a hint of melted butter elevate its richness. Whether for breakfast, a snack, or as a memorable gift, this easy-to-make banana bread, baked to golden perfection in just over an hour, will quickly become a cherished staple. Ideal for potlucks or cozy gatherings, Friendship Banana Nut Bread proves that great food is best enjoyed when shared.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 100 grams chopped walnuts (or pecans)
- 2 tablespoons milk
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
Melt the unsalted butter and stir it into the mashed bananas. Add the granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
Stir in the milk to slightly loosen the batter, then fold in the chopped nuts.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the banana nut bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and sharing.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 31.2 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 282 mg | 6% | |
*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.
