Easy Banana Nut Bread Recipe

Here is a delicious recipe for classic banana nut bread

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 cup (198 g) granulated sugar
• 1⁄2 cup (118 ml) vegetable oil or melted unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1⁄2 cups (345 g) mashed ripe bananas (about 3 medium)
• 1 cup (100 g) chopped walnuts or pecans

Instructions

Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a large bowl, beat together the sugar and oil/melted butter until combined. Beat in the eggs one at a time, then stir in the vanilla.

Fold in the mashed bananas until just combined. Fold in the dry ingredients until just combined, being careful not to overmix. Gently fold in the chopped nuts. Pour batter into prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.

Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The key to moist banana bread is using very ripe, spotty brown bananas and not overmixing the batter. The walnuts or pecans add a nice crunch and nutty flavor. Enjoy this classic quick bread for breakfast, snack or dessert!

Frequently Asked Questions about Banana Nut Bread

1. What makes banana nut bread moist?
   Moisture in banana nut bread primarily comes from the use of very ripe bananas, which contain a high water content and natural sugars. Additionally, incorporating fats such as butter or oil helps retain moisture during baking. It’s important to avoid overmixing the batter, as this can lead to a denser texture rather than a moist one.
2. How do I know when my banana nut bread is done?
   To check if your banana nut bread is done, insert a toothpick or a thin knife into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is ready. If it has wet batter on it, continue baking for an additional 5-10 minutes and check again.
3. Can I use frozen bananas for banana nut bread?
   Yes, you can use frozen bananas for banana nut bread. Simply thaw them beforehand and drain any excess liquid. Frozen bananas often become mushy when thawed, which makes them easier to mash and perfect for baking.
4. What can I substitute for walnuts in banana nut bread?
   If you’re looking to replace walnuts, you can use other nuts like pecans or almonds, or even omit them entirely for a nut-free version. Seeds such as sunflower or pumpkin seeds can also be used for added crunch without nuts.
5. How should I store banana nut bread?
   To store banana nut bread, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 5 days. For longer storage, you can freeze it wrapped in plastic and foil for up to 3 months. Thaw it at room temperature when you’re ready to enjoy it.
6. Can I add other ingredients to my banana nut bread?
   Absolutely! You can enhance your banana nut bread by adding chocolate chips, dried fruits like cranberries or raisins, or spices such as cinnamon and nutmeg for extra flavor. Just be sure not to overload the batter, which could affect the baking time and texture.
7. Why is my banana nut bread dense?
   A dense banana nut bread can result from several factors: using too many bananas, overmixing the batter, or not incorporating enough leavening agents like baking soda or baking powder. Ensure you’re using ripe bananas and follow the recipe’s measurements closely to achieve a light and fluffy texture.

What’s the best way to prevent the bread from burning

To prevent banana bread from burning, bake your banana bread at a lower temperature, such as 325°F (163°C) instead of the typical 350°F (177°C), can help ensure even cooking without burning the edges or top. This allows the center to cook through without over-browning the outside.

The type of baking pan you use can significantly affect how your banana bread cooks. Dark metal pans absorb more heat and can cause quicker browning. Opt for lighter-colored metal or glass pans, which distribute heat more evenly.

If you’re using a dark pan, consider reducing the baking temperature by 25°F (about 14°C)

Can you add other spices to the banana nut bread?

Yes, you can definitely add other spices to banana nut bread to enhance its flavor! Here are some popular options and tips for incorporating them:

Recommended Spices

A classic addition, cinnamon adds warmth and sweetness. Typically, you can use about 1 teaspoon for a standard loaf. Nutmeg  has a slightly nutty flavor that complements bananas well. A pinch (around 1/4 teaspoon) is usually sufficient, as it can be quite strong.

Another option to consider is cloves. Ground cloves offer a warm, aromatic flavor. Use sparingly—about 1/8 teaspoon—since it can easily overpower the other flavors.

Cardamom: This spice adds a unique floral note and pairs nicely with bananas. About 1/2 teaspoon is recommended.

Allspice: With a flavor reminiscent of cinnamon, nutmeg, and cloves combined, allspice can be used in similar quantities as the other spices (around 1/2 teaspoon).

Ginger: Ground ginger or even fresh grated ginger can provide a zesty kick. Use about 1/2 teaspoon of ground ginger for a subtle warmth.

Pumpkin Pie Spice: A blend of several spices including cinnamon, nutmeg, and ginger, this can be used in place of individual spices for convenience.

How long can I store banana nut bread at room temperature?

Banana nut bread can be stored at room temperature for 2 to 5 days, depending on how well it is sealed and the environmental conditions.

• 2 to 3 Days: If stored properly, banana bread will typically last about 2 to 3 days at room temperature. This duration is best for consuming the bread while it’s still fresh and moist.
• Up to 5 Days: Some sources suggest that banana bread can remain fresh for up to 5 days if it is kept in a cool, dry place and properly sealed in a container that allows for some air circulation, such as a plastic bread box or a loosely covered container.

To maximize freshness during this time, ensure the bread is completely cooled before wrapping it in plastic wrap or storing it in an airtight container. If you plan to keep the bread longer than 5 days, consider refrigerating it for up to a week or freezing it for up to 3 months.