Recipe for Banana Nut Bread
A straightforward loaf that’s moist, lightly sweet, and filled with crunchy nuts. Ideal for using very ripe bananas.
Serves: About 8 slices
Total Time: 70–85 minutes (15 minutes prep + 55–65 minutes baking)
Ingredients
The Wet Ingredients
- 3 large very ripe bananas
- ½ cup melted butter (1 stick), cooled slightly
- ¾ cup granulated sugar (or half brown sugar)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
The Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½–¾ cup chopped walnuts or pecans (toasted optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mash the bananas in a large bowl until mostly smooth.
- Stir in the melted butter, sugar, egg, and vanilla until combined.
- Add the baking soda and salt, then fold in the flour just until the streaks disappear.
- Fold in the nuts.
- Pour the batter into the pan and bake for 55–65 minutes.
- Check with a toothpick; it should come out clean or with a few moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack to cool fully.
Tips
- Dark, heavily spotted bananas give the best flavor and moisture.
- Toasting nuts for a couple of minutes enhances their taste.
- Wrap the cooled loaf tightly to keep it fresh for several days
