Banana Nut Bread
This is my old standby banana bread that my kids grew up with. Because my kids didn’t like a lot of spices, I had to find a different recipe than the one I grew up with: my Mom’s Banana Spice Cake. This recipe is lovely and moist, and studded with walnuts that add both taste and crunch. I always toast nuts before using them in recipes. I have a variety of toasted nuts in zip-lock bags in my fridge for quick and easy use. Check out this post on how to toast nuts if you don’t know how, and do that before you get started baking. When my kids were young, I didn’t add the nuts, and you can leave them out too if you like. In fact, if you are baking mainly for your kids, substitute chocolate chips for the nuts, and your kids will gobble it up. Or go to my daughter Chrissy’s Banana Chocolate Chip muffin recipe, which is totally to die for! But if you are making this for adults, or to take to a potluck, or to just keep on hand in the freezer for guests, go ahead and add the nuts, as they really add interest to this delicious banana bread. It’s my favorite recipe. I hope it becomes yours too.
I haven’t provided step-by-step pictures, as it is made in the same way as any other quick bread.
- Cream the butter/margarine and sugar, add the egg and other wet ingredients – in this case the mashed banana and vanilla.
- Stir in the dry ingredients; the flour, salt, baking powder and soda. Then stir in add a cup of nuts.
- Scrape batter into a greased pan: loaf, mini loaves or 12 muffins.
- Bake. Cool 10 minutes before removing from pan.
- And, as with any recipe using banana or zucchini or carrot, or similar that provides the moistness, the flavour and texture improves overnight, so wait until the next day before cutting and sampling.
- Wrap tightly with plastic wrap and store in the fridge or freezer. If you are planning to freeze the loaf, slice first, and wrap each slice separately to make it easy to take one or two slices out without having to thaw the whole loaf. Then you can put all of the slices into a bread bag or plastic storage container, and just label the larger container without having to label each slice.
This is my old standby. Moist and delicious, and good with or without the nuts. Even better the next day. Freezes well. Slice loaf, then wrap each slice separately, or wrap two slices together, so that you can take out only the amount needed. Thaw and serve.
- ½ cup butter or margarine, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ¼ to 1 ½ cup mashed ripe banana (about 3)
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chopped walnuts or pecans (optional)
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5" loaf pan, a mini-loaf pan, or a cupcake pan. (or you can use cupcake liners.)
- In a large bowl, beat together margarine or butter, sugar, eggs, vanilla, and mashed banana.
- On top of the wet ingredients, pile the flour, then sprinkle over the flour the baking soda, baking powder and salt. Stir the dry ingredients together first, then slowly fold the dry ingredients into the wet, just until incorporated. Gently fold the nuts into the batter.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean:
- - 55 minutes - 1 hour for a single loaf
- - 30 – 35 minutes for 8 mini loaves
- - 20-25 minutes for 12 muffins
- Remove from oven and allow to cool in the pan for10 minutes. Transfer to a wire rack. Cool completely before slicing
Make sure to add a couple of tablespoons of extra flour for high altitude.