Easy Banana Nut Bread Recipe
Banana Nut
A classic comfort quick bread made with very ripe bananas, chopped walnuts and pecans for texture, and a touch of applesauce for moisture. This easy loaf bakes at 325°F and is delicious warm or cooled, perfect for breakfasts, snacks, or sharing with guests. It calls for six very ripe bananas blended with a mix of white and light brown sugars for sweetness, chopped walnuts and pecans for crunch, and a touch of applesauce for moisture. Other staples include margarine or butter (with a note that butter is better), eggs, all-purpose flour, and baking powder. The oven is preheated to 325 degrees Fahrenheit. Start by creaming the margarine or butter with the sugars, then incorporate the bananas, nuts, applesauce, and eggs until the bananas are thoroughly mashed and mixed in. Separately, combine the flour and baking powder before gently stirring it into the wet mixture with a fork—crucially, avoiding any beating to ensure the bread rises properly. Pour the batter into a greased and floured loaf pan, bake for one hour, and let it cool slightly before removing. The addition of both walnuts and pecans adds a delightful texture contrast to the soft, banana-infused crumb.
Banana Nut Bread
Ingredients6 very ripe bananas
2/3 cup white sugar
2/3 cup light brown sugar
1/3 cup chopped walnuts
1/3 cup chopped pecans
2 1/2 tablespoon applesauce
1 1/4 sticks butter (or margarine)
3 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoon baking powder
Preheat oven 325 degrees
Instructions
Cream margarine (butter is better), all the sugar, and then add everything else except flour and baking powder.
Mix thoroughly, so that bananas are very mashed up and mixed into other ingredients. Mix flour and baking powder thoroughly, then add slowly
to Banana mixture, stirring constantly with a fork. Do not beat, or it will not rise properly. Pour mixture into well greased and lightly
floured loaf pan and bake 1 hour. Remove with slightly cooled. The bread will break the length of the top, and will brown well so that it will
be obviously done. Best served warm with butter, but will keep in fridge.
Total Cook Time - 1 hour
Equipment - loaf pan
Servings about 8-10 servings
Banana Nut Bread FAQ
How ripe should bananas be for banana nut bread?
Very ripe bananas work best. Look for bananas with brown spots or mostly brown peels. The riper the banana, the sweeter and more flavorful your bread will be.
Can I substitute different nuts?
Yes. While walnuts and pecans are traditional, you can use almonds, hazelnuts, or omit nuts entirely if preferred.
Why is my banana nut bread dense?
Dense bread is usually caused by overmixing the batter. Stir ingredients gently just until combined to keep the loaf light and tender.
How should banana nut bread be stored?
Store banana nut bread wrapped tightly or in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes well for up to 3 months.
Can I add extras like chocolate chips or raisins?
Absolutely. Chocolate chips, raisins, or dried fruit can be folded into the batter for added flavor and texture.
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