Banana Nut Bread, a classic straight from my Mother's kitchen, toasted pecans folded in a rich banana quick bread that is moist and perfectly sweet.
Homemade Banana Bread Recipe
This Homemade Banana Bread is the easiest banana bread recipe. I mix it in a stand mixer because it is more convenient, but don't worry — you can also mix it with a handheld mixer or a whisk.
Now that my children are grown and married, I am the only one who eats bananas in the house. I often buy too many bananas, and I can't eat them all before they start turning brown.
Back in my mind, when I buy them, I'm always thinking of making a banana quick bread.
My Mother's recipe for Banana Nut Bread is a classic, made with lots of ripe bananas and toasted nuts.
I like to toast the nuts, usually pecans, before I add them to the batter. It gives the quick bread a nutty crunch with the sweetness of the bananas.
Some of my children are not fans of nuts in quick breads. Instead of leaving them out of the bread, I sprinkle the chopped nuts raw liberally over the top of the batter just before baking.
They toast while the bread is baking. The flavor is incredible.
My favorite part of the Banana Nut Bread is when you pull it out of the oven and see the wonderful, golden-brown crust.
As the bread cools and I store it, the bread softens. When I was little, I remember racing to the kitchen when Mother was baking this bread to be the first one to get the end piece.
They are my favorite pieces to eat. Mother stepped back into the kitchen many times with both ends missing on a loaf of banana bread. Oops!
This bread is moist and perfectly sweet. I hope you get to make some soon.
Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOMEMADE BANANA BREAD
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Homemade Banana Bread, as well as similar recipe ideas you can try.
Alternatively, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST HOMEMADE BANANA BREAD
Choosing bananas. Use extra ripe bananas. The best bananas are mostly brown or black with a speckled peel. The riper the banana, the sweeter and more flavorful the banana bread.
Don't overmix the batter. Mix your wet and dry ingredients separately, then combine them just until the flour is incorporated or has slight specks remaining. You can even use a spatula to fold in the flour. Overmixing results in a dense, tough, and rubbery bread.
When to add nuts. If you are adding nuts, gently fold them in at the end. This helps distribute them without overworking the batter.
What pan to use? A light colored metal pan is preferred because it conducts heat evenly and prevents the crust from getting too dark. Glass or ceramic pans can take significantly longer to bake and may cause the center to bake unevenly.
Test for doneness. While a toothpick can be used, I recommend using a long skewer or a digital thermometer for a more accurate reading. The thermometer should read between 200 degrees F. and 205 degrees F.
Tent with foil. If the top of the banana bread is browning too quickly, loosely tent the pan with foil for the last third of the baking time.
How to store. Wrap the cooled banana bread in a non-stick wrap, then seal it in an airtight container or a ziplock bag to prevent it from drying out.
WHAT YOU NEED TO PREPARE HOMEMADE BANANA BREAD
Butter, softened
Flour
Baking soda
Salt
Eggs
Vanilla
Nuts, chopped (pecans or walnuts)
Buttermilk
Bananas (approximately 8)
Flour
Baking soda
Salt
Eggs
Vanilla
Nuts, chopped (pecans or walnuts)
Buttermilk
Bananas (approximately 8)
HOW TO PREPARE HOMEMADE BANANA BREAD
Preheat the oven to 350 degrees F. Generously grease one 10-cup bundt pan or two 9"x5" loaf pans (I use this pan) with butter or shortening.
Add the flour mixture and mix until just combined, being careful not to overmix. Divide the batter evenly between the two prepared pans.
In the bowl of an electric mixer using the paddle attachment, cream butter and sugar until light and fluffy.
In a bowl, whisk together flour, baking soda, and salt. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, and bananas.
Add the flour mixture and mix until just combined, being careful not to overmix. Divide the batter evenly between the two prepared pans.
Bake for 1 hour or until a toothpick is inserted and comes out with little crumbs on the sides.
Remove from the oven and cool for 15 minutes in the pan. Remove from the pan and finish cooling on a rack.
WHERE YOU MAY SEE THIS RECIPE
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Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looks so delicious and moist. I just told my hubby this week he needed to stop eating ALL the bananas so I could have a few for the freezer. (lol)..I will be trying this yummy bread once I get enough. ;-} Thanks for sharing.
ReplyDeleteThank you…and thanks for stopping by! xoxo
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