Moist Banana Nut Bread Recipe
This moist banana nut bread recipe is a delicious, easy-to-make treat perfect for any occasion. Using overripe bananas, butter, sugar, eggs, and chopped nuts like walnuts or pecans, this bread delivers a perfect balance of sweetness, moisture, and crunch. The recipe is customizable, allowing for variations such as adding chocolate chips or experimenting with spices like cinnamon.
Equipment
- Loaf pan For baking the banana bread. This size is ideal for the recipe, giving the bread a nice height and texture.
- Mixing bowls Two medium to large-sized bowls: one for mixing the dry ingredients and one for the wet ingredients.
- Measuring cups and spoons To accurately measure all the ingredients (e.g., flour, sugar, baking soda).
- Fork or Potato Masher For mashing the bananas. You can also use a hand mixer if you prefer.
- Electric mixer or whisk To cream the butter and sugar together, and to combine the wet ingredients thoroughly.
Ingredients
- 1 ½ cups Ripe Bananas
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the ripe bananas in a bowl and set aside.
- In a separate bowl, mix flour, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar together, then add eggs and vanilla. Fold in the mashed bananas and dry ingredients.
- Stir in the chopped nuts (and optional chocolate chips), pour the batter into the pan, and bake for 60-65 minutes, or until a toothpick comes out clean.
Notes
- Banana Ripeness: For the best flavor and moisture, use bananas that are very ripe (almost brown). Overripe bananas will provide more sweetness and moisture to the bread.
- Mixing: Avoid overmixing the batter. Stir until just combined to prevent dense bread. It’s okay if the batter is a little lumpy.
- Pan Size: This recipe works best with a 9x5-inch loaf pan. If using a different size, adjust the baking time as needed.
- Baking Time: Ovens may vary, so start checking for doneness at 60 minutes. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done. If it’s still wet, bake for an additional 5-10 minutes.
- Storage: To keep the bread fresh, store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. You can freeze it for up to 2-3 months.
- Nuts: If you’re allergic to nuts or prefer a nut-free version, you can omit them or substitute with chocolate chips or dried fruits like raisins.
- Customizations: Feel free to experiment with add-ins like cinnamon, nutmeg, or different types of nuts to personalize the flavor to your liking.
- Don’t Rush Cooling: Allow the banana bread to cool in the pan for 10-15 minutes before transferring to a wire rack to fully set. This helps avoid the bread breaking apart when slicing.