Banana Nut Bread
Nothing says home like the comforting aroma of freshly baked banana nut bread wafting from the oven. This recipe is a timeless favorite, perfectly moist with just the right balance of sweetness and spice, and a delightful crunch from walnuts.
Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- Pinch of salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
- 1 cup coarsely chopped walnuts
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and set them aside.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well blended. Add the mashed bananas and stir gently to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until completely blended. Using a rubber spatula, fold in the chopped walnuts.
- Divide and Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 35 to 45 minutes, or until a thin knife or toothpick inserted into the center comes out clean. If the tops of the loaves begin to darken too quickly, cover them loosely with aluminum foil.
- Cool the Bread: Allow the loaves to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Storage Tips:
- Room Temperature: Wrap the bread tightly in plastic wrap and store at room temperature for up to 5 days.
- Freezing: Wrap each loaf in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Notes:
- If you only have one 9-inch loaf pan, you can bake all the batter in it instead. The baking time will increase; start checking for doneness around 55 minutes, though it may take longer.
Grandma’s banana nut bread is perfect for breakfast, as an afternoon snack with tea, or as a thoughtful homemade gift. Its warm spices and nutty goodness are bound to make it a family favorite for generations to come.
Banana Nut Bread
This scrumptious Banana Nut Bread is so moist with just the right amount of banana flavor, walnuts, and a touch of cinnamon and nutmeg.
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Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- Pinch salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 medium ripe bananas mashed about 1⅓ cups or 303 grams
- 1 cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
- Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months
Notes
If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.
Tried this recipe?Let us know how it was!
