Banana-Nut Bread Ii
Banana-Nut Bread II offers a moist, flavorful loaf with ripe bananas and crunchy pecans, perfect for breakfast or snacks. Its sweet, nutty aroma and tender crumb make it a comforting treat for family gatherings or casual afternoons, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix softened vegetable oil or butter, sugar, and eggs together until well blended.
- Sift together the all-purpose flour, baking soda, and salt, then fold into the wet mixture.
- Add mashed bananas and chopped pecans to the batter, mixing gently to combine.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of vegetable oil. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have pecans, walnuts work well too. Ensure your bananas are very ripe for the best sweetness and moisture. For a fun twist, add chocolate chips or dried fruit to the batter.
Serving Suggestions
Serve slices of this delicious banana-nut bread warm with a pat of butter or cream cheese for extra richness. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a delightful dessert, try serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Once the banana-nut bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. To reheat, slice and warm in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Nut Bread Ii contains roughly 589 calories, with 7g protein, 35g carbohydrates, and 50g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1748mg per serving (76% of the Daily Value).
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 make this banana-nut bread ahead of time?
Yes, you can make this banana-nut bread a day or two in advance. Just store it wrapped tightly at room temperature. If you plan to keep it longer, consider freezing it and then thawing it overnight in the refrigerator when you're ready to enjoy it.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gelatinous). These alternatives will help bind the ingredients while keeping the bread moist.
How can I tell when the banana-nut bread is done baking?
To check if the banana-nut bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).