Banana nut bread recipe: easy mixing and a clean center
Banana nut bread recipe: easy preparation begins with ripe, fragrant bananas and a properly sized pan. This easy banana nut bread uses the quick-bread method; it needs no yeast or kneading. One 9-by-5-inch loaf gives about 10 Slices.
Allow roughly 20 minutes for mixing and about 60–75 minutes for baking, then cooling. Banana moisture and pan material affect the final time, so the center check matters more than a promised minute.
Bananas with deeply spotted skins work well; moldy or fermented fruit does not. Walnuts are part of this recipe and must be declared when serving anyone with a nut allergy. They can be omitted, but the loaf then becomes plain banana bread.
If the middle stays wet while the edges are done, check pan size and actual oven temperature before adding more flour to the next batch. Wrap the cooled loaf for storage; freeze individual slices for longer keeping rather than leaving a cut loaf uncovered.
Ingredients
Step 1
Heat oven to 325 °F (165 °C). Grease a 9-by-5-inch loaf pan and line the base with parchment. Mash and weigh the bananas after peeling; the number of fruits is less precise.
Step 2
Beat butter and sugar until smoothly combined. Mix in eggs, banana, honey and vanilla. Small banana pieces are fine, but scrape the bowl so the mixture is uniform.
Step 3
Whisk flour, baking powder, baking soda, salt and cinnamon separately. Fold into the banana mixture just until no dry flour remains. Fold in walnuts and spread into the pan.
Step 4
Bake 60–75 minutes, starting checks at 60 minutes. A thin skewer inserted near the center should show no wet batter. If the top darkens early, tent loosely with foil and continue baking.
Step 5
Leave in the pan about 10–15 minutes, then carefully lift onto a rack. Cool before slicing so the soft crumb can settle. Do not taste unbaked batter to check sweetness.
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