Banana Nut Bread
This banana nut bread recipe flavored with brown sugar, vanilla and cinnamon is so absolutely delicious and completely irresistible.
Ingredients needed
- 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.
- Eggs.
- 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.
- Cinnamon.
- 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.
- Salt.
- 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.
Freezing instrucions
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.
FAQ
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
Ingredients
- 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
Instructions
- 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.
Hi! Can’t find where the vanilla extract has to be included?
I’ve fixed the recipe, thanks for letting me know 🙂
Made 3 loaves of this delicious bread yesterday.turned out so moist.the strussel topping was the perfect addition.thanks for sharing this recipe.
Hi Ali, would love to try this loaf, but I never have 6 bananas left over as I only ever buy 3-4 at a time since they’re so expensive here in Australia and there’s only the two of us at home these days. I buy my bananas for my morning smoothies, that way I can stretch them out to last me a whole week. Anyway, it sounds so lovely, but will have to give this one a miss until one day “I may” happen to have 6 bananas sitting around just waiting to be baked.:-)
You can absolutely use 3-4. I just like a LOT of bananas in my banana bread. I’ve added a weight as well because your bananas might be much larger then mine?
Hard to believe that all those ingredients are gonna fit in a 9×5 pan.
Sounds delicious!!!!!!
That’s the only size loaf pan I use. Mine is approximately 4-5inches deep.