There are three tricks to the best banana bread you will ever make: buttermilk, brown sugar, and a small loaf pan. Easy and delicious banana nut bread!
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You know, for the longest time I didn’t like bananas. It was mostly all mental. Now their not so bad! Especially if they are in banana bread! mmmmm…
Healthy Banana Bread With Chopped Pecans
You see, dear reader, it’s because in elementary school some kids on the bus gave me the nickname “Julianna Bobana the big fat Banana” and it stuck.
Also did you know that there are over 1000 varieties of bananas? True story! They come in all different colors and sizes.
Although, if you live in America then you probably know of approximately one variety of banana- the Cavendish banana. It’s the bright yellow one you find in grocery stores for about 79 cents a pound. The Cavendish has bunches that grow three meters above the soil (they are a fruit, but are actually an herb as well), with a shape that makes them easy to pack, and a beautiful color to boot.
Southern Style Banana Nut Bread
I’m pretty sure the fact that the Cavendish banana is significantly less flavorful than other varieties wasn’t considered a major problem when they were chosen as the mass production fruit of America way back when, and since we’ve not got other choices I suppose we are perfectly fine with that.
However I visited an island in Samoa last year and they had different banana varieties and heavens to betsy they were delicious! So now I look for other banana varieties whenever I’m at the grocer. Try it out!This month it’s already October and I don’t get it. How did we get here? How is it only 2 1/2 months from Christmas?
In fact, when you’re reading this, it will be 81 days left until Christmas. Say what? I feel like we just celebrated, though I am staring down Halloween.
Moist And Easy Banana Nut Bread
This is a time I find myself in the kitchen baking more, enjoying aromatic smells from the kitchen on a near daily basis.
Today is Group A’s reveal for the Secret Recipe Club. The blog I was assigned to, is Mother Would Know, written by Laura. Laura’s blog holds countless recipes and ideas for great food, includingSour Cream Muffins with Chocolate Chunks & Cherry, Lamb MeatballsandGrilled Vegetable Shish Kebabs.
I let my daughter have the final this month, and she picked this delicious Banana Bread recipe, because (and I quote) “Who doesn’t love banana bread?”. She’s right, it was an easy sell for me and with our colder weather, I’ve been craving things just like this. We loved this recipe and thought it was both simple and delicious!
The Best Chocolate Chip Banana Bread
Calories: 338 kcal Carbohydrates: 49 g Protein: 6 g Fat: 14 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0.4 g Cholesterol: 62 mg Sodium: 431 mg Potassium: 213 mg Fiber: 2 g Sugar: 24 g Vitamin A: 362 IU Vitamin C: 3 mg Calcium: 19 mg Iron: 2 mg
Tried this recipe? Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @ or # — we can’t wait to see what you’ve made!
Nicole Cook is a professional food writer, a chef and baker as well as the main voice behind Daily Dish Recipes. Her family friendly and kitchen tested recipes are designed to help the home cook prepare delicious meals for their family and friends. Nicole has been featured on Today, HuffPost, Taste of Home, Buzz Feed and More. She writes and photographs alongside her daughter Brielle, the other voice of Daily Dish Recipes.Use up your ripe bananas with this easy classic banana nut bread recipe! This loaf is moist, flavored with cinnamon and walnuts, and tastes just like Grandma’s. I love having a slice with a cup of coffee for breakfast.
Amazing Peanut Butter Cup Banana Bread
I just absolutely love this easy recipe for from scratch banana nut bread. It has a perfect combination of flavors. There’s a lovely hint of cinnamon and vanilla that complements the banana flavor so well. Oh and speaking of that banana flavor – the super ripe bananas add such a delicious flavor to this homemade loaf that you can’t resist!
I love that this simple one bowl banana bread isn’t overly sweet. The combination of sweetness from the granulated sugar, brown sugar, and ripe bananas is just right. It definitely feels and tastes like quick bread, not like a cake, which means it’s perfect to have for breakfast with a Starbucks latte.
Even though it’s a quick bread, it holds its shape wonderfully. You can spread butter and jam on it without it breaking apart or crumbling. Even though this bread holds up well to toppings, the buttermilk makes it very moist so that you can eat it alone without butter. This buttermilk banana bread is just perfectly balanced and moist.
Banana Bread With Yellow Cake Mix
I love adding walnuts because they have a perfect tender crunch. I really think they’re the best nuts for banana bread. They’re totally optional though, so feel free to leave them out (or add more) depending on your preference. You could even make banana bread with chocolate chips instead if that’s what you’d prefer!
This banana walnut quick bread won’t disappoint. My sweet neighbor even said that she’s going to start using this recipe instead of her mom’s, which has to be one of the best compliments I’ve gotten. I know I’m biased, but I really do think this is the best banana bread recipe in the world!
If you love easy banana desserts, be sure to check out Paula Deen’s banana pudding while you’re here. It’s another great recipe to use up ripe bananas.
Banana Bread Recipe {with Video!}
Bananas: The bananas you want to use are brown and spotty. The loaf will taste better if the bananas don’t have any green on them. With banana bread, the rule of thumb is the riper the better. I normally set bananas aside for banana bread once they’re ripe enough that I wouldn’t want to eat them plain.
Flour: All purpose flour is the best flour to use here because it has the right amount of protein in it. There’s enough that it will hold its shape, but not so much that the loaf will be tough. You’ll end up with a delicious loaf that holds together and has a tender crumb. Just be sure not to overmix the batter so that you don’t activate the gluten.
Granulated Sugar and Brown Sugar: Using a combination of granulated sugar and brown sugar gives you the best balance of flavor and texture. White sugar is sweeter, so you’ll get sweetness from that. On the other hand, brown sugar has molasses in it which contributes a caramel flavor and makes the loaf more moist.
Perfect Banana Nut Bread
Butter: Because butter is solid at room temperature, it contributes to the structure of the loaf. That helps add some leavening power. You could use a neutral flavored oil instead, but the loaf will be noticeably more moist and more dense (it won’t rise as much).
Buttermilk: The acid in buttermilk reacts with the baking soda to create the leavening power in this bread. When those two combine, they create a reaction that yields a light and fluffy loaf. Since buttermilk also slows down gluten formation, it helps make sure that you have a tender loaf.
Baking Soda: Baking soda reacts with the buttermilk to create the leavening power. If you don’t have buttermilk and are substituting it with something else, the baking soda won’t have an acid to react with, which would mean the loaf wouldn’t rise and would have a metallic taste. In that scenario you’d need to substitute the baking soda with baking powder. You’d need to use about 3 times as much baking powder though.
Healthy No Added Sugar Banana Bread
Walnuts: I love making banana bread with walnuts because they add a delicious flavor and a tender crunch. You can also substitute the walnuts with pecans (or even chocolate chips) if you like.
Flavor: A combination of ground cinnamon, salt, and vanilla extract flavors this bread perfectly. Cinnamon is a warming spice. Salt enhances the flavors and balances the sweetness. Pure vanilla extract adds the best vanilla flavor (since this is a baked dessert, you could use artificial vanilla extract with good enough results).
Start by preheating the oven and preparing the loaf pan. Add the sugars and butter to a large mixing bowl, and use a handheld electric mixer to beat them until the butter is pale and fluffy. (See the recipe card below for the full printable instructions.)
Banana Nut Bread
Bake uncovered in the preheated oven until a toothpick inserted in the center comes out clean. Let the bread cool for a bit before transferring it to a wire rack to cool completely. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
The choice between baking soda and baking powder depends on
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