Annette'S Banana Nut Bread
A moist and flavorful banana nut bread featuring ripe bananas and chopped pecans, perfect for breakfast, snack, or dessert, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Cream butter with sugar until well combined.
- Add egg and egg yolk and beat until smooth.
- Add the very ripe bananas and mash if necessary.
- Stir in vanilla extract.
- Alternate adding flour and buttermilk, mixing until just combined.
- Fold in chopped pecans.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Check the center with a toothpick to ensure doneness.
Tips & Substitutions
Ensure your bananas are very overripe for optimal sweetness and flavor. You can substitute the buttermilk with plain yogurt or a mixture of milk and vinegar if needed. For a twist, consider adding chocolate chips or a sprinkle of cinnamon. Chopped walnuts can also replace pecans for a different nutty flavor.
Serving Suggestions
Slice the banana nut bread and serve it warm or at room temperature. It pairs wonderfully with a spread of butter or cream cheese, and a cup of coffee makes for a delightful breakfast or snack. For a unique dessert, serve alongside a scoop of vanilla ice cream. For more sweet treats, check out Butter Pecan Pie Squares.
Storage & Reheating
To store leftovers, wrap the cooled banana nut bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for a week or freeze individual slices for up to three months. To reheat, simply toast slices or warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Annette'S Banana Nut Bread contains roughly 620 calories, with 19g protein, 73g carbohydrates, and 27g fat. It is an excellent source of protein (39% of the Daily Value), iron (32% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well in banana bread. Just make sure to drain any excess liquid before mashing them to avoid a soggy batter. Frozen bananas are often very ripe, making them perfect for this recipe.
What can I do if my bread is too dense?
If your banana bread turns out dense, it could be due to overmixing the batter. Be sure to mix just until combined when adding flour and buttermilk. Additionally, check that your baking powder is fresh, as expired leavening agents can lead to dense results.
How can I tell when the banana bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes, checking periodically.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).