Banana Nut Bread Recipe

Banana Nut Bread Recipe

An easy moist banana nut bread with chopped walnuts and a hint of cinnamon that is prepped and in the oven in about ten minutes.

Prep: 10min

Total: 1h10min

Yield: 10

Nutrition Facts: servingSize None, calories 321 calories, Sugar 20.9 g, Sodium 200.6 mg, Fat 16.2 g, Saturated Fat 6.7 g, Trans Fat 0 g, Carbohydrate 41 g, Fiber 2.3 g, Protein 5.1 g, Cholesterol 61.6 mg

Ingredients:

• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 2 cups mashed bananas
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts (or pecans)

Instruction:

1. Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.
2. In a medium bowl whisk together the flour, baking soda, ground cinnamon and salt. Using a stand or hand mixer on medium high beat the butter and sugar together until smooth and creamy. Turn the mixer to medium low speed and beat the eggs in one at a time until incorporated. Beat in the mashed bananas and vanilla extract.
3. Turn the mixer to low and add the dry ingredients beating just until incorporated. Do not overmix the batter. Remove from the mixer and stir in the nuts just until combined.
4. Bake 55-60 minutes or until a toothpick inserted in the top comes out clean. Cool in pan for 5-10 minutes and then invert bread on to cooling wire rack. Cool completely before wrapping.

Banana Walnut Bread

Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.

Prep: 0 20min0

Total: 0 1h20min0

Yield: 1 loaf

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 251, Fat 12g, Saturated Fat 5g, Carbohydrate 34g, Fiber 1g, Sugar 20g, Protein 4g, Cholesterol 51mg, Sodium 191mg

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

Instruction:

1. Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
2. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Moist & Delicious Banana Nut Bread

I got this recipe when I was 12 and have used it for the past 33 years and haven’t found one better! My son used it when he was 12 at the California State Fair and won a first place ribbon with it. It is just simply delicious & moist. I either make a loaf or put it into muffin cups & make muffins for my kids to grab in the morning on their way to school. Using margarine makes the muffins come out in a better form, but the butter has a better flavor, so I usually use 1/2 of each to get the best of both worlds.

Prep: 20min

Total: 1h20min

Yield: 18 muffins, 18 serving(s)

Nutrition Facts: calories 177.8, Fat 6, Saturated Fat 3.5, Cholesterol 34.7, Sodium 154.8, Carbohydrate 29.2, Fiber 0.9, Sugar 16.4, Protein 2.5

Ingredients:

• 1/2 cup butter (or margarine)
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 eggs (beaten)
• 3 ripe bananas, smashed (about 1 cup)
• 1/4 cup milk
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

Instruction:

1. Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
2. *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it’s under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour — up to 1 hour & 30 min if needed. Hope that helps!

Starbucks Banana Nut Bread Copycat Recipe

FAQ

How do you make Paula Deen’s banana bread?

1. 2¼ cups all-purpose flour, sifted.
2. 1 cup sugar.
3. 1 teaspoon baking soda.
4. 1 teaspoon salt.
5. 4 medium ripe bananas, mashed (about 1½ cups)
6. ½ cup unsalted butter, melted and cooled.
7. 2 large eggs.
8. 1 teaspoon vanilla extract.

Is banana bread better with pecans or walnuts?

Why is my banana nut bread so dry?

How do you keep banana nut bread moist?