Nana’s Secret Banana Nut Bread

recipe image of ripe bananas flour sugar eggs butter oil shortening baking soda salt vanilla extract walnuts pecans cinnamon raisins chocolate chips arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Nana’s Secret Banana Nut Bread

A moist and delicious banana nut bread recipe that is perfect for breakfast, snacks, or dessert. This recipe uses ripe bananas and walnuts to create a rich, flavorful loaf.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Mashed Bananas

3 large ripe bananas mashed until mostly liquid with a few small chunks

Wet Ingredients

1/2 cup melted butter
1 cup granulated sugar
1 large egg beaten well
1 teaspoon vanilla extract use real vanilla extract

Dry Ingredients

1 teaspoon baking soda
1.5 cups all-purpose flour
1 pinch salt

Topping

3/4 cup toasted walnuts or pecans

Equipment

Mixing bowl
Fork
Wooden spoon
loaf pan,
Toothpick

Method

Preheat Oven

In a large mixing bowl, peel your bananas and mash them with a fork. Leave a few small lumps for texture.
Pour your melted butter directly into the mashed bananas. Stir them together until the mixture is uniform and shimmering.
Stir in the sugar, the beaten egg, and your vanilla extract. Use a wooden spoon for this.
Sprinkle the baking soda and the salt over the wet mixture and stir well.
Gently fold in the all-purpose flour. Do not overmix.
Fold in your toasted walnuts. Save a small handful to sprinkle on the very top of the batter once it is in the pan.
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Slide it into the center rack of the oven and bake for 50 to 60 minutes.
Let it cool in the pan for at least 10 minutes before transferring it to a wire rack.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10g

Notes

This bread actually tastes better the second day as the flavors have time to marry and the moisture redistributes. To store, wrap the cooled loaf tightly in plastic wrap or parchment paper. It will stay moist on the counter for up to 3 days or in the refrigerator for up to a week.

Tried this recipe?Let us know how it was!