Best Ever Banana Nut Bread
Knowing how to make a great loaf of Banana Nut Bread is one of those things every cook should have in their list of “go-to” recipes. Take a loaf to a friend or family member’s home when you visit and you’ll always be welcome. It’s as hospitable as bringing a bottle of wine. However, it’s less expensive and counts for more “brownie points” because it’s homemade.
My husband, Ernie, loves anything with bananas. He eats them au naturale, in bread, cake, sliced on top of ice cream with a little caramel sauce. When I want Ernie to know in a culinary way that I love him, I make him something with bananas. When I see a few brown-speckled bananas in the big fruit bowl on our kitchen counter – I know he’s hinting for a taste of Banana Nut Bread.
Below the standard recipe I’ve shared a few variations on classic Banana Nut Bread . If you want some variety, they’ll give your loaf a surprising pop of flavor that makes people who take a bite exclaim, “Wow! What’s THIS?” Or, there’s nothing wrong with sticking with a classic. Here’s the recipe:
- 1 cup sugar
- 1/2 cup butter (1 stick), at room temperature
- 3 very ripe bananas, mashed with a fork in a small bowl
- 2 large eggs
- 1 teaspoon pure vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4-cup chopped walnuts
Preheat oven to 350 degrees. Cream sugar and butter. Add bananas and eggs beaten. Sift flour, salt and baking soda. Blend and add to banana mixture. Pour batter into a greased 9×5-inch loaf pan. Bake banana nut bread for 55 minutes.
NOTE: For the loaves in the picture above I doubled the recipe and used 8×4-inch loaf pans because I wanted the loaves to raise up high. Mistake. Next time I’ll go back to the larger pans. Live and learn.
- For Banana-Raisin Bread, omit nuts and add 3/4-cup raisins
- For Chunky Monkey Bread add 3/4-cup semi-sweet chocolate chips
- For Tropical Nut Bread add 3/4-cup coconut. Top with another 1/4-cup coconut before putting loaf in the oven.
- For Pina Colada Bread dice 1-cup pineapple into 1/2-inch chunks. Drain well. Toss with 2-tablespoons of additional flour to coat diced pineapple. Add to batter before pouring into loaf pans.