You don't have to be a genius or a gourmet chef to figure out that the key to the best Banana Nut Bread is the bananas! They have to be ripened to perfection . . . just on the verge of too ripe. We buy and eat bananas often because they are so rich in Vitamin A, iron, phosphorus and potassium. They're a good source of energy. Because we buy a lot of bananas, it's not unusual for us to have a couple of overly ripe ones sitting around.
Bananas that are overly ripe have just the right level of sweetness and texture to make delicious banana bread. Throw in a handful of roughly chopped nuts, and you've got Banana Nut Bread! I usually keep some walnuts in the freezer so I have them on hand for snacking or when a recipe calls for them. (Walnuts are rich in fiber, Vitamins B and E, magnesium, and protein. They're a great anti-oxidant!) Wow . . . add a couple of farm fresh eggs from my free-ranging chickens, and this is sounding like a healthy treat. Well, not so fast. It does have refined sugar and flour and vegetable oil in it, so it's not a low-calorie food, but it's still a more nutritional dessert than most cakes.
Banana Nut Bread is quick and easy to make. Did you ever make it in a blender?
Here are the ingredients you need for this recipe:
Banana Nut Bread1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 cup white sugar
2 overly ripe bananas
1 teaspoon vanilla extract
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
Uh-oh. Don't have buttermilk on hand? Don't rush to the store to buy it and then end up throwing most of it away. Here's all you have to do:
Buttermilk Substitute: Add 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and let it sit for about 5 minutes. That's it. (The reason why buttermilk is so good for baking is that when the baking soda is combined with the acid in the soured milk it releases a carbon dioxide that when heated forms tiny bubbles that expand and lighten whatever you're baking. The vinegar or lemon juice provides the acid needed.)
Directions:
- Preheat oven to 350° F (175° C). Lightly grease and flour a 9x5 inch loaf pan.
- In a blender, combine milk, eggs, oil, vanilla, sugar and banana pieces. Process until smooth.
- In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
- Add the banana mixture to the dry ingredients. Mix well. Stir in chopped nuts. Pour batter into prepared pan.
- Bake in preheated over for 50 to 55 minutes until golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Remove from pan and cool on wire rack.
Banana Nut Bread wrapped in plastic wrap and then aluminum foil can be stored in the freezer for six months. I love to keep some in the freezer as a go-to dessert to pull out any time.
Bonus tip: This has nothing to do with the Banana Nut Bread, but you may have noticed in the first photo that I fill salt shakers with sugar crystals, cinnamon, and cocoa to use for sprinkling on top of whipped cream. Guests have fun decorating their own desserts and drinks.
Have fun making and eating this yummy sweet bread. I love it spread with softened butter or cream cheese. It tastes so good in the morning with hot coffee or as a dessert in the evening.
If you would like to print out this recipe, click on the print button below. When the window opens, you can click on a box at the top to remove images.
Have fun making and eating this yummy sweet bread. I love it spread with softened butter or cream cheese. It tastes so good in the morning with hot coffee or as a dessert in the evening.
If you would like to print out this recipe, click on the print button below. When the window opens, you can click on a box at the top to remove images.
