Waste not want not, or so the saying goes right? Well this Banana Nut Bread recipe became a mainstay in my home after one too many rotten bananas were tossed into the garbage. Probably because of the way I was raised, I really do not like wasting food. And let’s face it, especially when it comes to fresh produce, it can be pretty darn challenging at times. It is now, by far, the most requested item my daughter (and her roommate) asks me to send them in a care package at college. When you make it, you will see why…it is sooooooo moist, like ridiculously moist, and paired with the crunch of the walnuts… YUMMO! Ready to make this? I am!
How to Make Banana Nut Bread
Most of the ingredients you will need to make this Banana Walnut Bread are probably already in your pantry and fridge:
flour, butter, eggs, sugar and salt,
cinnamon, nutmeg, vanilla, baking powder & baking soda…
You may need to get run out and get the walnuts and the bananas, but that’s probably about it. And I really hate to break this to you, but if you need to go out and buy the bananas, you are going to have to wait a few days before you can make this… ? Sorry…the bananas need to ripe…like really ripe…like these:
I know it’s hard to wait, but silver lining: every time you have overripe bananas I guess you are going have to make Banana Nut Bread ???
Let’s get the dry ingredients ready first. In a medium-sized bowl, add in the flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Whisk everything together really well so it is evenly distributed. Don’t add in the nuts just yet… all in due time.
Now for the wet ingredients. In a large bowl, with the back of a fork, cream together the butter and sugar. Then stir in the eggs – make sure you mix everything well. Now for the bananas. What I like to do is to smush (that’s a weird word.. lol) the bananas while still in their skins, and do this gently otherwise they may pop open on you and make a mess… been there, done that. Then unpeel them and put the banana into a glass measuring cup to make sure you can see the correct amount – more is not better here. Mash the banana up a little more so there aren’t any large pieces…keep adding in banana until you have 1 1/2 cups.
He’s so cute isn’t he? He’s been with me a loooooong time. Trusty little masher.
Now add the banana, vanilla and water to the butter and sugar mixture. Then with an electric or hand mixer, beat for about 30-40 seconds. If you do not have either of these mixers, just make sure you really mix it well and do not leave any big pieces of banana and you should be fine. Next, add in the dry ingredients about a third at a time, mixing with each addition until everything is combined. Lastly, gently mix in the walnuts. Pour batter into your pan, ideally an 8.5″ x 4.5″ loaf pan, bottom greased and lightly dusted with flour. Top with a few walnuts if you want, and why wouldn’t you?? Now you are ready to pop it into a 350° oven.
And the agonizing wait begins… Generally this takes just about an hour to bake. However it can vary so you’ll want to keep your eye on it, especially towards the end. I always start watching mine around the 45 minute mark. It’s not going to be done yet at this point, mostly I am checking it for color. If it looks like it is already a nice golden brown color, many times I will place a piece of foil of the top of the pan while it finishes baking to prevent it from getting too dark. Once you hit the 50 minute mark, start testing every 10 minutes until your tester comes out clean. Make sure you test from the center of the loaf…
Now for the most difficult part of all…let the bread cool for about 10 minutes before you try getting it out of the pan. After you remove it from the loaf pan, feel free to sneak a slice before anyone else… you do have to test it to make sure it is OK after-all. ?
Better yet, try a slice of your freshly baked Banana Walnut Bread with this Honey Cinnamon Latte – double yum! Enjoy!
— This is an update of a previous post—
- 1 C sugar
- 1/3 C unsalted butter, softened
- 2 eggs, at room temperature
- 1 1/2 C mashed ripe bananas (approx 3-4 medium)
- 2/3 C water
- 1 tsp vanilla
- 1 2/3 C all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 C walnuts, plus more for top if desired
- Pre-heat oven to 350°
- Spray or butter bottom only of an 8.5" x 4.5" loaf pan
- In a large mixing bowl, cream together the sugar and the butter with a fork
- Stir in the eggs until well-blended
- Add in the bananas,vanilla and water to the bowl and blender together with a hand mixer until all large pieces of banana are broken down
- Add in the remaining dry ingredients, except for the nuts, stirring to completely incorporate
- Lastly stir in ½ C of the chopped walnuts
- Pour mixture into pan and sprinkle with chopped walnuts, if desired
- Start checking bread at 50 minutes
- Continue checking every 8 minutes until a wooden pick or cake tester comes out of the center of the bread clean
- Let bread cool for at least 15 minutes before trying to remove from pan (Good luck with that!)
- Walnuts can be substituted for any nut of your liking like pecans or macadamia nuts, or omitted if desired
- Check your Banana Nut Bread at the 40 minute mark - if it looks like it may be getting too brown place a sheet of aluminum foil on the top of the loaf pan through the end of cooking