This banana nut bread recipe flavored with brown sugar, vanilla and cinnamon is so absolutely delicious and completely irresistible.
Table of Contents
- Butter. I used salted butter but unsalted butter can also be used.
- Brown sugar. I like the caramel-notes brown sugar adds but granulated sugar can be substituted.
- Bananas. Using overly ripe bananas you can will result in an intense banana-flavor in the baked banana bread. I often use frozen and thawed bananas too.
- Vanilla extract.
- Flour. I always use all purpose flour but you can substitute half with whole wheat flour for a nuttier taste and a fiber boost.
- Baking powder.
- Baking soda.
- Walnuts. Walnuts and pecans are always my first choice for banana nut bread but you can use almonds too.
How to make banana nut bread
- Make the batter: Cream the butter and sugar together until pale and fluffy. I like using my stand mixer for this but you can use electric beaters and a large mixing bowl too. Add the eggs, one at a time, and beat well after each addition. Mash the bananas with a fork then add the mashed bananas to the bowl and mix in. Sift together the dry ingredients then add to the bowl and stir in, taking care not to over mix. Fold in three quarters of the walnuts with a rubber spatula. Transfer the batter to a greased and lined loaf pan (9x5in/23x13cm).
- Make the topping: Combine the sugar, cinnamon and remaining nuts together then sprinkle over the batter.
- Bake: Bake the banana bread for 45-60 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a wire rack before slicing and serving.
Yes, this banana bread freezes very well. Allow to cool completely then wrap well with plastic wrap and foil and freeze for up to 3 months. Alternatively, freeze slices individually to make thawing easier.
As ripe as possible. When it comes to baking, you want to maximize the amount of flavor you get from the bananas so the softest, ripest (and yes, even black) bananas are the best to use for the best banana flavor and natural sweetness.
The best way to soften bananas is by freezing them overnight. Once thawed, the bananas will be soft and mushy, perfect for baking with.
Baking soda (bicarbonate of soda) acts as a leavening agent in banana bread, allowing the bread to rise while baking. It also increases the pH allowing a darker crust and crumb to develop.
If kept in an airtight container, banana bread will last for up to 4 days at room temperature or 7 days in the fridge.
Banana bread recipes
Banana Nut Bread
- ½ cup butter room temperature
- 1 cup brown sugar
- 2 eggs
- 6 medium bananas (approximately 300g)
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ¾ cup walnuts roughly chopped
For the topping
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ cup walnuts
- Preheat the oven to 180°C/350°F and grease and line a 9x5in/23x13cm loaf pan with parchment paper.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, and beat well after each addition.
- Mash the bananas with a fork then add to the bowl and mix in with the vanilla.
- Sift together the dry ingredients then add to the bowl and mix in, taking care not to over mix. Fold in the walnuts.
- Transfer the batter to a greased and lined loaf pan.
- Combine the sugar, cinnamon and remaining nuts together then sprinkle over the batter.
- Bake the banana bread for 45-60 minutes or until a skewers inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.