Is an easy banana bread recipe, perfect for those last minute guests or lazy weekend breakfasts. Made with ripe bananas, pecans, and cinnamon this homemade bread is so airy and moist.
Banana Bread can be made with or without nuts, or made into banana nut crunch muffins. Either way, it will be a family favorite for years to come!
Bananas: You’ll want bananas that are spotty and brown with a little bit of yellow. Ripe bananas have more sugars and are sweeter, the perfect addition to this bread.
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Butter & Shortening: This banana nut bread uses a combination of shortening and butter. Shortening has a higher fat content (and melting point) so it makes a more tender bread. The addition of butter is for flavor. You can use all butter in this recipe if you prefer but I would suggest trying it with shortening too, the results are great!
Banana nut bread is considered a ‘quick bread’ because there is no yeast.To keep it moist, here are a few tips and tricks:
Banana nut bread will last at room temperature about 4 or 5 days. Keep it wrapped tightly in a cooler space on the counter.
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This banana nut bread recipe is a champion for freezing and can be frozen, thawed, and served (without anyone noticing!) for about 2 to 3 months.
Wrap it tightly in plastic wrap and then seal in a freezer bag with the date on it. To save freezer space, slice in 1 inch slices and layer in a zippered bag and place the bags flat in the freezer. Once they are frozen, stack them neatly. This also allows you to thaw only the portions you need.
Calories: 253 | Carbohydrates: 28 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 38 mg | Sodium: 236 mg | Potassium: 103 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 176 IU | Vitamin C: 1 mg | Calcium: 13 mg | Iron: 1 mg
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© . Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!With a handful of ingredients that you likely have on hand and only a few minutes of prep, you’re going to start buying extra bananas just for this recipe
Bananas You want your bananas to be ripe with many black spots, this means they’re soft and full of sugars. You can peel them and freeze them to bake with at a later date too.
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To Ripen Bananas Quickly: Uhoh, you have beautiful yellow bananas, perfect for a smoothie or banana pudding but not so much for baking!
In this recipe, we replace some of the oil with mayonnaise (which is made of… eggs and oil)! While this may seem like a
I know it may sound a little bit strange, but mayo is made with oil and eggs which are basically staple ingredients in any quick bread.
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I make a Chocolate Mayonnaise Cake which is to die for. If you have never had a bread or cake made with mayonnaise before, you MUST try it.
For easy removal, line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan.
To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To defrost a slice just pop it in the microwave for a few seconds or even just add it to the lunch box frozen, it’ll defrost in plenty of time for lunch!
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This banana bread is one of the easiest recipes I’ve ever tried and turns out perfectly every time! Feel free to substitute your favorite nuts (like walnuts) or even add in chocolate chips.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
To Make Muffins divide over 12 muffin wells and bake 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
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Calories: 231 | Carbohydrates: 31 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 17 mg | Sodium: 253 mg | Potassium: 146 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 45 IU | Vitamin C: 2.6 mg | Calcium: 9 mg | Iron: 1 mg
© . Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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