Moist Delicious Banana Nut Bread
Indulge in the ultimate comfort of homemade **moist and delicious banana nut bread**, a timeless classic that’s perfect for breakfast, snack, or dessert. Made with three ripe bananas for natural sweetness, this recipe is elevated by the richness of melted butter, a hint of warm cinnamon, and the satisfying crunch of chopped walnuts. A blend of granulated and brown sugar ensures just the right balance of sweetness while keeping the loaf incredibly moist. Easy to prepare in just 15 minutes, this recipe comes together with simple pantry staples and bakes to golden perfection in under an hour. Serve it warm with a smear of butter, or enjoy it on its own for a cozy, flavorful treat that’s guaranteed to please. Whether you’re new to baking or a seasoned pro, this banana nut bread recipe is a foolproof way to transform overripe bananas into an irresistible delight.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier release.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Melt the butter and add it to the mashed bananas. Stir until well combined.
Mix in the granulated sugar, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to combine.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid over-mixing to keep the bread tender.
Fold in the chopped walnuts and milk to ensure an even distribution throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the bread to cool in the pan for 10 minutes.
Carefully remove the banana nut bread from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 462.2 g | 168% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 233.2 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2032 mg | 43% | |
*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.
