Banana Nut Bread Recipe
A classic and nostalgic banana nut bread, blending ripe bananas and crunchy pecans into a tender loaf that's perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups Sugar
- ½ cup Butter
- 2 Eggs
- ⅔ cup Buttermilk
- 1 teaspoon Vanilla Extract
- 3 cups Flour
- 1 ½ teaspoons Baking Soda
- A pinch Salt
- 3 Ripe Bananas, well mashed
- ½ cup Pecans, chopped
Instructions
- Preheat your oven to 300°F (150°C). Prepare two 9×5 loaf pans by greasing them and dusting with flour to prevent sticking.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs and continue to beat until well incorporated.
- Gradually add the flour to the creamed mixture, beating on low speed until just combined.
- Mix the baking soda with the buttermilk in a small bowl, then slowly incorporate it with the sugar-flour-egg mixture.
- Mash the ripe bananas and mix them into the batter.
- Add the chopped pecans, a pinch of salt, and the vanilla extract, stirring until evenly distributed.
- Pour the batter evenly into the prepared loaf pans.
- Bake for about 1 hour, or until a tester inserted into the center comes out clean.
- Let the loaves cool on a rack for 15 minutes before removing them to cool completely.
Notes
- Use very ripe bananas for the sweetest flavor and best texture.
- Buttermilk can be substituted with a mix of milk and lemon juice or vinegar.
- For variations, consider using walnuts instead of pecans or omit nuts for a nut-free option.
- Store any leftovers tightly wrapped to retain moisture, and the bread freezes well for up to three months.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g
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