Banana Nut Bread
This Banana Nut Bread is nutty, super moist, and full of banana flavor. It’s perfect for breakfast or a snack!
Servings: 12 servings
Calories: 262kcal
Ingredients
- 2 cups all purpose flour
- 4-5 ripe bananas 2 cups mashed
- ½ cup granulated white sugar
- ¾ cups walnuts pecans or other favorite nut + more for decoration
- ½ cup unsalted butter melted (sub with olive oil)
- 2 large eggs room temperature
- 2 tablespoons plain yogurt such as greek yogurt (or sub with buttermilk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 F.
- Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
- Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.
- Fold in walnuts and pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Notes
- For the best flavor, use ripe bananas full of black spots.
- Sugar - can use less, if bananas are sweet enough. Brown sugar could also work here, especially muscovado.
- Every oven is different, I recommend checking the bread towards the last 20-25 minutes. If the top gets too brown and nuts are burning, cover with parchment paper until the end.
Nutrition
Calories: 262kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg