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Easy Banana Nut Bread Recipe

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Easy Banana Nut Bread is a soft, moist quick bread packed with ripe banana flavor, warm cinnamon, vanilla, and crunchy nuts. It is an easy homemade loaf perfect for breakfast, snacking, or dessert.

Ingredients

  • 3 very ripe bananas, mashed
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper if desired for easier removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter and brown sugar until combined.
  4. Add the eggs and vanilla extract to the banana mixture and mix until incorporated.
  5. Gradually add the dry ingredients to the banana mixture and stir just until combined. Avoid overmixing.
  6. Gently fold in most of the chopped walnuts or pecans, reserving a small amount for the top.
  7. Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle the reserved nuts over the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  9. Cool the bread in the pan for 10–15 minutes, then transfer it to a wire rack and allow it to cool further before slicing.

Notes

  • Use very ripe bananas with heavily spotted or dark skins for the sweetest flavor and best texture.
  • Measure the flour carefully and avoid overmixing the batter to prevent a dry or dense loaf.
  • Walnuts, pecans, or a combination of both can be used. Toast the nuts first for a deeper flavor.
  • For Chocolate Chip Banana Nut Bread, fold semisweet or dark chocolate chips into the batter with the nuts.
  • Add a pinch of nutmeg for extra warmth or shredded coconut for additional texture.
  • For a decorative finish, arrange a banana sliced lengthwise over the batter before baking.
  • If the top browns too quickly, loosely cover the loaf with foil while the center finishes baking.
  • Store cooled bread tightly wrapped or in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week.
  • For longer storage, freeze the whole loaf or individually wrapped slices in a freezer-safe container.
  • Warm individual slices briefly in the microwave or toaster oven before serving if desired.

Nutrition

Find it online: https://thefamilycooking.com/easy-banana-nut-bread-recipe/