Banana Nut Bread
If you’ve got a few spotty bananas lounging on the counter and a quiet hour ahead, this Banana Nut Bread is exactly the kind of low-fuss baking that fits. Nothing flashy. Just a moist, gently sweet loaf with a toasted nut crunch and soft banana aroma that fills the kitchen and makes it hard to wait for the first slice. Banana Nut Bread can be breakfast, a snack with coffee, or a late-night treat with a bit of butter melting on top. Simple and dependable, in the best way.
Ingredients
- 3 large very ripe bananas, mashed well (about 1 1/3 cups)
- 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil)
- 2 large eggs, at room temperature
- 3/4 cup sugar (use half brown sugar and half white for flavor)
- 1/3 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 220 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but lovely)
- 1 cup chopped nuts (walnuts or pecans are classic), lightly toasted
- Optional add-ins: 1/2 cup chocolate chips or 1/2 cup shredded coconut
Instructions
- Heat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a sling of parchment so you can lift the loaf out easily.
- Toast the nuts. Spread walnuts or pecans on a baking sheet and toast in the warming oven for 6 to 8 minutes until fragrant. Cool, then chop. This tiny step adds a deep, toasty flavor that makes every slice better.
- Mash the bananas in a mixing bowl with a fork until mostly smooth with a few small bits. You need about 1 1/3 cups. If your bananas were frozen, thaw and lightly drain excess liquid (keep a tablespoon or two for flavor).
- Whisk in the melted butter, eggs, sugar, yogurt, and vanilla until the mixture is glossy and combined. It will smell like banana custard. Good sign.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This keeps the leavening even so you don’t get pockets of baking soda.
- Tip the dry ingredients into the wet. Use a spatula to fold gently until you no longer see dry streaks. Stop when it’s combined. A few lumps are okay. Overmixing is the enemy of tender bread.
- Fold in the toasted nuts (and any optional add-ins). Let the batter sit for 5 minutes. This quick rest helps the flour hydrate and the loaf rise more evenly.
- Pour into the prepared loaf pan and smooth the top. For a rustic split down the middle, run a lightly oiled butter knife along the center.
- Bake 55 to 65 minutes. The top should be deep golden and a tester inserted in the center comes out with a few moist crumbs, not wet batter. If the top is browning too fast around minute 45, tent with foil. For extra certainty, the internal temperature should hit about 200°F (93°C).
- Cool in the pan for 10 to 15 minutes, then lift the loaf onto a rack and cool at least 45 minutes before slicing. I know, it’s tough. Warm slices tend to crumble, so give it a little time to set.