why make this recipe
Moist & Easy Banana Nut Bread is a fantastic recipe that brings together the natural sweetness of ripe bananas and the crunch of walnuts. This bread is a great snack or breakfast option, and it fills your kitchen with a delightful aroma while it bakes. It’s simple to make, even for beginners, and is perfect for using up overripe bananas. Plus, the soft texture and rich flavor make it a favorite among family and friends.
how to make Moist & Easy Banana Nut Bread
Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, sugar, melted butter, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped walnuts gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
how to serve Moist & Easy Banana Nut Bread
Moist & Easy Banana Nut Bread is best served warm or at room temperature. Slice it and enjoy it plain, or spread a bit of butter or cream cheese on top for extra flavor. It can also be paired with a cup of coffee or tea for a delightful snack during the day.
how to store Moist & Easy Banana Nut Bread
To store your banana nut bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Moist & Easy Banana Nut Bread
- Use very ripe bananas for the best flavor and moisture. Blackened bananas are perfect!
- Do not overmix the batter; mix until just combined to avoid a dense bread.
- You can add spices like cinnamon or nutmeg for an extra kick of flavor.
- If you prefer a smoother texture, you can chop the walnuts smaller or leave them out entirely.
variation
You can customize this recipe by adding chocolate chips, dried fruits, or different nuts like pecans. For a healthier version, use whole wheat flour instead of all-purpose flour. You can also substitute half of the sugar with honey or maple syrup for a natural sweetness.
FAQs
Q: Can I use frozen bananas in this recipe?
A: Yes, you can! Just thaw and drain any excess liquid before mashing them.
Q: How can I tell when the bread is done baking?
A: A wooden skewer or toothpick inserted into the center should come out clean or with a few crumbs attached.
Q: Can I make mini loaves instead of one large loaf?
A: Absolutely! Just adjust the baking time to around 25-30 minutes for mini loaves. Keep an eye on them to prevent overbaking.
Moist & Easy Banana Nut Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious banana nut bread made with ripe bananas and walnuts, perfect for breakfast or as a snack.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, sugar, melted butter, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped walnuts gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture. You can customize this recipe with chocolate chips or different nuts.