Banana Nut Bread
The very best recipe for an easy, moist loaf of homemade Banana Nut Bread!
Servings 1 loaf (about 10-12 slices)
- 1 ½ cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
- Make-Ahead: This bread just gets better as it sits! The flavors come together and the bananas help to keep the bread nice and moist.
- How to store Banana Nut Bread: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
- To Freeze: Cool the loaf completely, wrap tightly, and freeze for up to 3 months.
Serving: 1slice | Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 196mg | Potassium: 165mg | Fiber: 2g | Sugar: 16g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg