Banana Nut Bread

When you think about comfort food, what pops into your mind first? For me, it’s good ol’ Banana Nut Bread—the kind that has you feeling warm and gooey inside faster than a hug from grandma. Something about the melody of nutty hints and ripe bananas singing together makes my heart sing too. Plus, it uses up those spotty bananas lying around like forgotten soldiers of the kitchen counter. Let’s face it, wasting food is nobody’s favorite song.

Banana Nut Bread has stolen the show in my household, simply put. Whether it’s the hubby sneaking a slice before breakfast (who can blame him?) or the kids clambering around the oven like it’s about to grow gold, this recipe rarely lasts a day in our house. I still remember the first time my youngest asked if we could call it “Monkey Cake,” and honestly, it kinda just stuck.

How to Make It

So, while my little one calls it a “Monkey Cake,” making it is not as wild as it sounds. Picture me in a flour-dusted apron, with a hopeful toddler on a stool and a kitchen that looks lovingly… lived-in. Grab those bananas flirting with decay, mash ’em up real nice, mix them with a mess of other delightful ingredients, and bada-bing, bada-boom—you’re on the express train to Flavortown. Oh, and a pro tip: use the ugliest bananas you can find; they’re practically begging to shine in this bread.

✔Ingredient Notes

– Bananas: The browner, the better. Think of them as gold wrapped in starch.
– Walnuts: Adds crunch, but sub with pecans if that’s more your jam. Once I used no nuts… sad times.
– Sugar: Use brown if you’ve got it—it brings a caramel hint. I once used half honey, half sugar… no one complained.

✔Recipe Steps

1. Preheat oven to 350°F (175°C). Grease that loaf pan.
2. Mash those bananas in a large bowl until they almost look drinkable.
3. Mix mashed bananas with melted butter. Stir in sugar, beaten egg, and vanilla.
4. Add baking soda and a pinch of salt. Fold in flour, strafing away from over-mixing like it’s the plague.
5. Gently mix in chopped walnuts.
6. Pour batter into the prepared loaf pan and bake for 60 minutes. Cool, then… devour!

What to Serve It With

– Slather with some butter or cream cheese if you’re extra decadent.
– Pairs with coffee like nothing else.
– Or, dare I say, a scoop of vanilla ice cream for a late-night treat. Hey, no judgment.

✔Tips & Mistakes

– Over-mixing is the enemy; you agreed to dance, not wrestle.
– Keep an eye on the edges—they’ll tell you if it’s over-baked.

✔Storage Tips

Leftovers store well—in the unlikely event you have them. Wrap in plastic or foil and toss in a zip-top bag. Room temp keeps it soft, but the fridge gives it this funky solid texture I sort of love for breakfast. Cold slices bring back all the feels.

✔Variations and Substitutions

Swapping in pecans for walnuts will give a more buttery taste. You could play lovably rogue with the sweetening agents—swap in maple syrup when the pantry’s bare, but brace for sweetness shift. Ssshh, secret weapon? Choco chips. Bites turn into treasure hunts.

Frequently Asked Questions

Banana Nut Bread

This moist and flavorful banana nut bread is perfect for breakfast or a snack, packed with ripe bananas and crunchy walnuts.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 whole ripe bananas
• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsalted butter melted
• ▢ 1 teaspoon baking soda
• ▢ 0.25 teaspoon salt
• ▢ 2 large eggs
• ▢ 0.75 cup chopped walnuts toasted
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a large bowl, mash the ripe bananas with a fork until smooth.
• Stir melted butter into the mashed bananas.
• Mix in baking soda and salt. Then add the sugar, beaten eggs, and vanilla extract. Stir until combined.
• Add the flour last, stirring just until incorporated. Fold in chopped walnuts.
• Pour batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store wrapped at room temperature for up to 3 days or refrigerate up to a week. Great served toasted with butter.