Banana Nut Bread
A beloved classic that captures the essence of comfort food with its rich, moist texture and delightful nutty crunch. Perfect for breakfast, a snack, or dessert, this banana nut bread is a great way to use up overripe bananas.
Servings: 10 slices
Calories: 200kcal
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed (approximately 450 g) Look for bananas with brown spots for the ideal sweetness and flavor.
- 1/3 cup unsalted butter, melted (75 g) Unsalted butter is recommended to control the salt level of the bread.
- 1 teaspoon baking soda (5 g)
- 1 pinch salt
- 3/4 cup granulated sugar (150 g)
- 1 large egg, beaten
- 1 teaspoon vanilla extract (5 ml)
- 1 1/2 cups all-purpose flour (190 g)
- 1/2 cup chopped walnuts or pecans (60 g) Feel free to mix or substitute with chocolate chips for a different twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
- In a mixing bowl, mash the ripe bananas thoroughly using a fork until smooth.
- Stir in the melted butter until well combined.
- Mix in the baking soda and a pinch of salt to the banana mixture.
- Add the sugar, beaten egg, and vanilla extract, stirring until just incorporated.
- Gradually add the all-purpose flour, mixing until no dry ingredients remain visible.
- Carefully fold in the chopped nuts.
- Pour the batter into the prepared loaf pan, giving it a gentle shake to distribute evenly.
Baking
- Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure your bananas are well-ripened for the best flavor and sweetness. Do not overmix the batter to keep the bread tender and fluffy. For added depth of flavor, consider adding a teaspoon of cinnamon or nutmeg. If your oven tends to run hot, check the bread a few minutes early to prevent overbaking.