Classic Banana Nut Bread
The first time I made banana nut bread was when Dayne and I first got married and moved to Connecticut. I was waiting to start grad school and had a lot of time to play around in the kitchen. I was missing home and remembered my mom making banana nut bread on the weekends when our bananas got a little too ripe. Back then, we were making a ton of banana oat pancakes so we had them lying around most of the time and did not always get around to using them before they got too brown so this was the result.
Banana nut bread is one of those things that anyone can pull off. You want to let the bananas turn dark brown in color because as they ripen, the sugar content increases. I have also found that baking in 2 small loaf pans versus one large loaf pan allowed for more even cooking and the bread comes out moister.
The nice thing about splitting this batch into two small loaves is that you can wrap one loaf in plastic wrap and freeze it for 3-4 months for breakfast in a pinch. I also love baking these around the holidays, wrapping them in a bow and gifting them to friends and family.
Trying this recipe? Be sure to drop a comment below and share your experience and how you made this recipe your own. Happy Baking!
3 very ripe bananas
1 stick butter, softened
1 1/4 cups sugar
1 tsp vanilla
2 large eggs
1/4 cup whole milk
2 cups flour
Pinch of salt
3/4 tsp baking powder
1 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees
Start by placing bananas in a medium size bowl and mash with a fork, set aside
In a large bowl, combine dry ingredients (flour, baking soda, and pinch of salt), set aside
Using a standing or hand-held mixer add softened butter and sugar, mix on medium speed until combined
Add in eggs and vanilla into mixing bowl, mix until well combined
Mix in half of the dry ingredients
Mix in the bananas and milk then add in the rest of the flour mixture, mix until well combined
Fold in pecans or walnuts if desired
Grease two loaf pans and evenly divide batter
Bake for 45 minutes until center cooked. Insert a toothpick into the center of the loaf, if it comes out clean, it is ready. If any batter sticks to the toothpick, put back into oven for another 5-10 minutes or so until toothpick comes out dry.
Let cool then slice and enjoy or wrap with plastic wrap, put into freezer baggie and freeze for up to 3-4 months. To defrost, sit out on counter the night before desired use.