Banana Nut Bread Recipe
Buttermilk brings out the banana flavor and adds moisture to the bread. Chopped walnuts add flavor, texture and nutrition.
servings
Ingredients
- 3 medium bananas (very ripe, 12 oz peeled)
- 8 oz buttermilk (1 cup)
- 2 oz vegetable oil (¼ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 oz all-purpose flour (2 cups, see note)
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 4 oz chopped walnuts (1 cup)
- granulated sugar & banana slices (for topping, optional)
Instructions
- Butter a 9"x 5” loaf pan and line with parchment paper in one direction to form a sling (see process photos).
- Mash 3 medium bananas with a fork, leaving them a little chunky. Add 8 oz buttermilk, 2 oz vegetable oil, 2 large eggs and 1 teaspoon vanilla extract to the bananas. Mix to combine and set aside.
- In a large bowl combine 10 oz all-purpose flour, 6 oz granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon and ⅛ teaspoon nutmeg. Whisk the dry ingredients to combine and make a well in the center. Add the banana mixture and stir until about 2/3 of the flour is incorporated. Fold in 4 oz chopped walnuts and mix until everything is combined.
- Pour the batter into the prepared pan and spread to level. Refrigerate the pan for 30-60 minutes to give the flour time to absorb more moisture. Meanwhile, preheat the oven to 350 °F.
- Remove the pan from the refrigerator and top the loaf with granulated sugar & banana slices, if desired. Bake until golden brown and a toothpick inserted in the middle comes out with moist crumbs, about 1 hour and 5 minutes.
- Cool for 10 minutes in the pan, then turn out onto a cooling rack to finish cooling.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use previously frozen bananas for this recipe. Allow the bananas to defrost, lightly mash the defrosted bananas and then proceed with the recipe as written.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!