Nana Nut Bread
Indulge in the classic comfort of Nana Nut Bread, a moist and flavorful banana bread that’s perfect for breakfast, dessert, or a midday snack. Made with three ripe bananas, this recipe combines the natural sweetness of fruit with a touch of brown sugar, a hint of cinnamon, and a generous amount of chopped walnuts or pecans for crunch. The addition of milk gives it an extra tender crumb, while the easy prep time of just 15 minutes makes it a go-to for busy bakers. Whether enjoyed warm with a pat of butter or simply on its own, this homemade banana bread is a timeless treat that’s both freezer-friendly and crowd-pleasing. Perfect for using up overripe bananas and filling your home with a cozy aroma, this quick bread recipe is a must-have for your baking repertoire.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup chopped walnuts or pecans
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
Melt the unsalted butter in a microwave or over low heat, then let it cool slightly.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Mix well using a whisk or wooden spoon until combined.
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing to ensure a tender bread.
Fold in the chopped nuts and milk to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 481.6 g | 175% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 242.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 314 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2405 mg | 51% | |
*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.
