banana nut bread

Name: Banana Nut Bread
Prep time: 10 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt; 1/2 cup(s) butter, softened; 3/4 cup(s) granulated sugar; 2 large eggs, room temperature; 2 cup(s) mashed bananas; 1 teaspoon(s) vanilla extract; 3/4 cup(s) chopped walnuts or pecans

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Beth Pierce

Ofallon, MO

Updated on May 8, 2024

This scrumptious banana nut bread is super moist with just the right amount of banana flavor, walnuts, and a touch of cinnamon. In about ten minutes, you can have this bread prepped and in the oven. It makes the house smell so good, and it tastes better than any bakery loaf. This is one of our favorite classic banana bread recipes with the perfect balance of sweetness and flavors of banana and cinnamon spice.

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

prep time 10 Min

cook time 1 Hr

method Bake

yield 10 serving(s)

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
2 cups mashed bananas
1 teaspoon vanilla extract
3/4 cup chopped walnuts or pecans

How To Make banana nut bread

Step 1

Preheat oven to 350 degrees F. Grease or spray an 8x4 inch loaf pan with nonstick baking spray.

Step 2

In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Using a stand or hand mixer on medium, 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.
Step 3

Turn the mixer to low or stir and add the dry ingredients, beating just until incorporated. Do not over mix the batter. Remove from the mixer and fold in the nuts just until combined.
Step 4

Bake for 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 onto cooling wire rack. Cool completely before wrapping.
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