A warm slice of this Banana Nut Bread slathered with butter is one of those comfort moments that will take you back to grandma’s breakfast nook. You’ll find this bread to be super moist, perfectly dense, and sure to satisfy.
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:1 hour 10 minutes
Yield:1 Loaf 1x
2 cups All-Purpose Flour
1 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/4 cup Sugar
2 large Eggs, beaten (room temperature)
3/4 cup Buttermilk (room temperature)
1/2 cup Butter (melted)
2 cups ripe mashed Bananas (about 4 large)
1 teaspoon Pure Vanilla Extract
1 cups Walnuts, coarsely chopped
Preheat oven to 350°F and grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 cup sugar.
In a medium mixing bowl, Combine the 2 beaten eggs, 3/4 cup buttermilk, 1/2 cup melted butter and 1 teaspoon vanilla. Gently fold in 2 cups mashed bananas.
Make a well in the middle of the flour mixture and pour in the buttermilk mixture. Gently fold the dry ingredients into the wet ones only until combined. Be careful not to overmix.
Pour the batter into the greased loaf pan and bake for 45 minutes to one hour or until a toothpick inserted into the center comes out clean.
Remove from the oven and let sit for 3-5 minutes in the pan before turning it out. Place the loaf on a metal rack to cool slightly before slicing.
Slather with butter and ENJOY!
Choose brown spotted ripe bananas that show yellow peeking through.
How to speed up the ripening process: put the bananas in a brown paper bag and close it loosely. It takes anywhere from 12-24 hours.
Just be careful to use fresh nuts. They tend to go rancid when they are exposed over time to warm temperatures. If you plan on using them right away, store them in your refrigerator. For longer storage, place them in your freezer in an airtight container.
Make sure buttermilk and eggs are at room temperature when you start. Remove these ingredients from the refrigerator and give them at least 30 minutes to come to room temperature.
Substitute for buttermilk: use one tablespoon of either white vinegar or lemon juice and add enough whole milk to measure one cup. Let it stand for a good 5 or 10 minutes.
Use melted butter instead of softened. It produces a denser bread that is less crumbly.
To freeze: Let the loaf cool completely and wrap the loaf tightly several times in plastic wrap so that the shape is held together and the freshness is locked in. Then place the wrapped loaf into a large ziplock bag for extra protection. It will stay fresh for 2-4 months in your freezer.