This banana nut bread is soft and moist, with a crunchy crust. Filled with bananas and walnuts, this bread is perfect for breakfast, as a snack, or even for dessert.
Admit it – you make banana nut bread when the bananas on the counter start turning brown. Getting mushy and nearing the end of their life, you begin scrambling to find a recipe for those old bananas.
After you try this recipe, you’ll be buying bananas for banana bread! My bread is soft, moist, sweet, and filled with crunchy walnuts.
It’s great fresh from the oven, or toasted with butter spread on top.
Ripe bananas
Very ripe bananas are best for making banana bread. They are softer, sweeter, and easily incorporate into the batter.
While banana bread can be made with fresh bananas, your end result will be much more successful using very ripe bananas.
How to quickly ripen bananas
How to quickly ripen bananasNeed to quickly ripen bananas? There are actually several ways to accomplish this.
Check out this article, which explains five different ways that you can ripen bananas quickly.
Try storing your bananas in a lightly closed paper bag for a day or two.
My favorite method? Place your bananas onto a parchment lined baking sheet, then bake at 300 degrees Fahrenheit for 15-30 minutes.
Banana Nut Bread
Ingredients
- 2 very ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper (or grease and flour bottom and sides) and set aside.
- In a large bowl, add all wet ingredients: bananas (mash with a fork), granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract. Stir until well combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Make a well in the middle and pour wet ingredients into dry ingredients. Stir until just combined. Fold in walnuts.
- Pour batter into loaf pan. Cover loaf pan lightly with foil (remove foil halfway through baking. This ensures that the top of your bread doesn't burn.) Bake for 60-70 minutes, or until a toothpick comes out clean.
I only had pecans so I used those, it still turned out good. Thank you.