Introduction
Banana Nut Bread is a timeless, comforting treat, perfect for breakfast, snacks, or family gatherings. Its moist crumb, sweet banana flavor, and crunchy walnuts create a delightful balance of textures and tastes, evoking cozy nostalgia. Presented on a white ceramic platter, garnished with a dusting of powdered sugar or sliced bananas, this Banana Nut Bread offers a warm, inviting aesthetic. This recipe delivers a traditional Banana Nut Bread, adaptable for dietary preferences, best served warm or at room temperature for a satisfying, crowd-pleasing experience.
Ingredients
For the Banana Nut Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup chopped walnuts (toasted, optional)
For Serving:
- Optional: Powdered sugar, sliced bananas, butter
- Suggested Accompaniments: Cream cheese, fresh fruit
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×5-inch loaf pan, mixing bowls, whisk, spatula
Step-by-Step Process
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla; whisk until smooth. Stir in mashed bananas and sour cream until well blended.
- Combine and Add Nuts: Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined (do not overmix). Fold in walnuts.
- Bake Bread: Pour batter into prepared loaf pan. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- Serve: Slice bread and arrange on a white ceramic platter. Garnish with powdered sugar or banana slices. Serve warm or at room temperature with cream cheese, fresh fruit, coffee, or tea.
Tips for Better Banana Nut Bread
- Use very ripe bananas (brown and spotty) for maximum sweetness and flavor.
- Toast walnuts at 350°F for 8-10 minutes for enhanced nuttiness.
- Avoid overmixing batter to keep bread tender and moist.
- Check doneness early; ovens vary, and overbaking dries out the loaf.
- Mash bananas well for a smooth texture; leave slightly chunky for more texture.
- Cool completely before slicing for clean cuts.
- Store tightly wrapped to maintain moisture.
- Enhance aesthetic: Serve on a white ceramic platter, dust with powdered sugar, or top with banana slices for a cozy look.
Variations and Customization
- Gluten-Free Banana Nut Bread: Use gluten-free all-purpose flour; ensure baking soda is gluten-free.
- Vegan Banana Nut Bread: Replace butter with vegan butter, eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and sour cream with coconut yogurt.
- Low-Sugar Banana Nut Bread: Reduce sugar to 1/2 cup or use a sugar substitute like maple syrup.
- Chocolate Chip Banana Nut Bread: Add 1/2 cup chocolate chips with walnuts.
- Spiced Banana Nut Bread: Add 1/4 tsp nutmeg or cloves for extra warmth.
- Nut-Free Banana Bread: Omit walnuts; add 1/2 cup dried cranberries or raisins.
- Coconut Banana Nut Bread: Add 1/3 cup shredded coconut to batter; garnish with toasted coconut.
- Mini Banana Nut Muffins: Bake in a muffin tin for 18-22 minutes for individual portions.
Storage and Serving Tips
- Store bread wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days.
- Reheat slices in a 300°F oven for 5 minutes or microwave for 10-15 seconds.
- Freeze whole loaf or slices (wrapped tightly) for 2 months; thaw at room temperature.
- Serve warm or at room temperature for best flavor; avoid room temperature for over 2 days.
- Use leftovers in French toast or bread pudding.
- Pair with light spreads like cream cheese to complement the sweetness.
- Presented on a white ceramic platter with garnishes for an inviting charm.
Nutritional Information
Based on 10 servings (1 slice each):
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 240mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
- Vitamin A: 6% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in sugar and fat; try vegan or low-sugar versions. Serve with fruit for balance.
Conclusion
This Banana Nut Bread recipe offers a moist, flavorful loaf perfect for any occasion. It transforms simple ingredients into a comforting classic. Its straightforward preparation and warm presentation make it a favorite. The sweet banana and crunchy walnuts, with elegant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its nostalgic appeal.
Banana Nut Bread Recipe: Moist and Flavorful
Moist Banana Nut Bread with sweet bananas and walnuts.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ⅓ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas mashed
- ½ cup sour cream or Greek yogurt
- ¾ cup chopped walnuts
- Optional: Powdered sugar banana slices
- Suggested Pairings: Cream cheese coffee
Instructions
- Preheat oven to 350°F; grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, salt, and cinnamon.
- Mix butter, sugar, eggs, vanilla, bananas, and sour cream.
- Combine wet and dry ingredients; fold in walnuts.
- Bake for 55-65 minutes; cool for 10 minutes in pan, then on rack.
- Serve on a white ceramic platter with powdered sugar, cream cheese, and coffee.
Notes
- Use ripe bananas for sweetness.
- Store at room temperature for 2-3 days; freeze for 2 months.
- Try a vegan variation.
- Pair with fresh fruit.
